Chickpea and Lentil Curry (2024)

Easy, high-protein Chickpea and Lentil Curry takes 20 minutes to make, with all budget and pantry-friendly ingredients. This healthy one-pot vegan recipe is perfect for meal prep. Freeze leftovers for up to three months.

This comforting vegan curry is packed with flavor and plant-based protein. Lentils are higher in protein than chickpeas and cook more quickly, so I added some to my favorite pantry chickpea curry recipe for a protein boost and more texture.

This recipe was inspired by my on this site, as well as this 15-Minute Lentil Veggie Curry.

👩🏼‍🌾 Ingredients

• Green, French or Puy lentils complement the chickpeas perfectly and add even more protein to this vegan curry recipe. They also add a bite when cooked until al dente. Lentils are rich in iron, and their high fiber content leaves you feeling fuller for longer. I prefer to cook the lentils separately and add them to the curry once the sauce is cooked. You can cook them directly in tomato curry sauce, but they will take much longer to soften because tomatoes slow down their cooking process. Feel free to use precooked lentils from a pouch or can.
• Chickpeas, also called garbanzo beans, are high in plant-based protein, fiber, and iron. Chickpeas area type of legume, the family of plants that also includes peanuts, soybeans, lentils, and peas. Use canned chickpeas or cook your own.
• Coconut milk makes this dish deliciously creamy.
• Cumin seeds are an easy way to add instant depth of flavor to a curry.
• Cherry tomatoes and fresh cilantro are optional ingredients.
• Add maple syrup and fresh lime juice (not shown) at the end to balance the spices.

See recipe card for quantities.

🍅 Substitutions

• Lentils - Use Puy, green, French or brown lentils. Either cook one-half cup dried lentils, or use precooked lentils from a pouch or can. You can also use red lentils but the curry will have a mushier texture.
• Chickpeas - omit the chickpeas and double the lentils for a high-protein lentil curry
• Crushed tomatoes - substitute with canned fire-roasted tomatoes for even more flavor.
• Cumin seeds - substitute with ground cumin as needed. Use 1 teaspoon ground cumin and cook with the other spices.
• Cayenne pepper - omit for less spicy
• Coconut milk - use unsweetened soy, cashew, oat or macadamia milk instead as desired
• Spinach - add a handful of chopped spinach at the same time as the coconut milk for more greens
• More veggies: You can add other vegetables to this Chickpea and Lentil Curry recipe, such as bell peppers or sweet potatoes.
• Use unsweetened lite canned coconut milkto cut down on saturated fat and calories as desired, but the curry will be slightly less creamy.

Visit my Vegan Curry Recipes page for more healthy and easy curry dinner ideas.

📖 Instructions

Step 1. Cook the cumin seeds until they start to brown. Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly. Pour in the crushed tomatoes. Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.

Step 2. Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.

Step 3. Seasonwith salt and pepper. Add a touch of maple syrup and a squeeze of fresh lime juice to taste. Garnish with fresh cilantro.

For serving: Serve this creamy Chickpea and Lentil Curry with warm naan, chapati, rice, quinoa, or a grain of your choice. Add a green salad for more veggies.

💡 Expert Tips

• I use a mini portable vegetable chopper to mince garlic and ginger to save time.
• Be careful not to burn the cumin seeds or they will taste bitter. Cook them until they just start to brown. If you do burn them,toss them out and start again. Bitter cumin is a powerful flavor and will ruin the dish.
• Do not overcook the lentils. They taste best when cooked until al dente.
• To double this recipe and make 4 servings, use 1 (15-ounce) can of chickpeas (drained and rinsed) and twice the amount of lentils. Plus, double the remaining ingredients.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.

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📖 Recipe

Vegan Curry Recipes