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Lentil and chickpea curry on a plate

Easy lentil and chickpea currry

This lentil and chickpea curry is full of amazing flavor. Super easy to make, all in one pot. Great for an easy weeknight dinner and full of healthy fiber and protein. Made with coconut milk, tomatoes and aromatic spices.
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: curry
Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Servings: 6
Calories: 349kcal
Author: Maria

Ingredients

  • 1 tablespoon oil
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated or finely chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • 1 teaspoon garam masala (or curry powder)
  • 1 teaspoon salt
  • 14 ounces diced tomatoes (one can)
  • 14 ounces full fat coconut milk (one can)
  • 1 cup water
  • 1 cup dry green or brown lentils
  • 14 ounces canned chickpeas (drained and rinsed)
  • 1 tablespoon lemon juice
  • fresh cilantro

Instructions

  • Heat up a large pot with the oil on medium heat. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for 5 minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.
    1 tablespoon oil, 1 medium onion, 4 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon coriander powder, ¼ teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon fresh ginger
  • Add the dry lentils, chickpeas, water, coconut milk and salt. Cover and bring to a simmer. Simmer (with the lid still on) for 25-30 minutes, or until the lentils are soft and cooked.
    1 teaspoon salt, 14 ounces diced tomatoes, 14 ounces full fat coconut milk, 1 cup water, 1 cup dry green or brown lentils, 14 ounces canned chickpeas
  • After the curry is cooked, turn the heat off and add the lemon juice and fresh cilantro. Serve over rice.
    1 tablespoon lemon juice, fresh cilantro

Instant pot directions

  • Set the instant pot to saute mode. Add the oil. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for another five minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.
  • Add the dry lentils, chickpeas, water, coconut milk and salt. Cover and seal. Cook on high pressure for 8 minutes. Let it slow release for 5 minutes.
  • Add in the lemon juice and fresh cilantro and serve over rice.

Notes

This also tastes delicious if you add in some chopped kale or spinach at the end. Cook until it's wilted. 

Nutrition

Nutrition Facts
Easy lentil and chickpea currry
Amount per Serving
Calories
349
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
592
mg
26
%
Potassium
 
722
mg
21
%
Carbohydrates
 
36
g
12
%
Fiber
 
14
g
58
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
11
mg
13
%
Calcium
 
89
mg
9
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.