Chickpea and Lentil Curry

Chickpea and lentil curry with coconut milk can be prepared in about 20 minutes using simple ingredients. Enjoy it with rice, potatoes, or flatbread for the perfect cozy meal.

I am excited to share my favorite recipe for a delicious chickpea and lentil curry with coconut milk. This creamy and comforting curry is completely vegan and filled with the goodness of tender lentils and chickpeas, providing a generous amount of plant-based protein.

It's perfect for a busy weeknight. It's incredibly easy to prepare, and the leftovers taste even more flavorful the next day, making it an excellent option for meal prep. Additionally, it all comes together in one pot, requiring minimal cleanup, just like my favorite mungbean curry.

Key Ingredients

For this chickpea and lentil curry with coconut milk recipe, I usually opt for brown or green lentils as they hold up well in this dish. While I typically use canned lentils for convenience, if you prefer dried lentils, be sure to cook them before adding them to the curry. The same goes for chickpeas - canned chickpeas work great, but if you're using dried ones, you'll need to cook them first.

The key to flavorful curry is the spice blend. I like to use ground ginger (fresh ginger is also an option), along with cumin, coriander, paprika, and cayenne pepper. If you prefer, you can swap these for curry powder or garam masala.

You have full control over the spice level, allowing you to customize it to your preference. I personally prefer mine mild, but you can easily adjust the amount of chili for a medium or hot flavor if you like it spicier.

For the creamy base, I prefer using coconut milk, but you can also go for coconut cream if you want a richer taste. You can choose between full-fat or low-fat coconut milk - both work well. Coconut milk adds a richness just like in my peanut butter curry - yum, so much yum!

Instead of regular salt, I like to use vegetable bouillon to enhance the flavors and prevent the curry from becoming too watery. I also use tomato puree, vegetable stock, and chopped tomatoes to achieve a balanced texture.

If you want to incorporate some greens, feel free to add kale, spinach, or even nasturtium leaves. I've tried all of them, and they work beautifully in this dish.

The Steps

I’ll take you through the method for how to make chickpea and lentil curry with coconut milk, it’s very simple!

Soften The Onions

To start, soften the onions without oil by using water (or use oil if your prefer). In a large pot, heat ⅛ cup of water on high until it starts to bubble, then add finely diced onions.
Let them sweat and soften, stirring occasionally to prevent sticking. If needed, add more water, around another ⅛ cup.

Once softened, toss in all the spices to coat the onions, cooking for about a minute. If the mixture starts to stick, add a splash of water.

Simmer The Curry

Next, simmer the curry.
Pour in the tomato puree (passata), drained chickpeas, lentils, maple syrup, vegetable bouillon, crushed garlic, and coconut milk (or cream).

Turn the heat to medium and let everything simmer for about 10 minutes. This allows the sauce to thicken and the flavors to meld into a rich, creamy base.

Optional Step - Add Chopped Greens

For an optional nutritional boost, you can stir in chopped kale or another green of your choice. Let the greens cook for another minute or two.

If the curry becomes too thick, adjust the consistency by adding a little more water or vegetable broth.

Serve and Enjoy

Once done, serve this hearty curry hot over cooked brown rice or basmati rice and peas, alongside whole wheat naan, or even with boiled potatoes - try garlic mashed potatoes, vegan mashed sweet potatoes, or almond milk mashed potatoes, which creates the ultimate vegan dish for any weeknight.