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.
More Easy Vegan Curry Recipes
If you're a fan of curry, like I am, then you will also love my easy spinach, chickpea and sweet potato curry, black bean curry or my popular yellow split pea dal.
Otherwise, try my easy vegan curry puffs with puff pastry, a hearty red lentil stew or this mouthwatering brinjal bhaji.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
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.
Storage
Allow the vegan lentil chickpea curry to cool to room temperature, then transfer it to an airtight container and refrigerate for up to five days.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Chickpea and Lentil Curry
Ingredients
- ¼ cup Water divided into 2
- 1 large Onion finely diced
- 1 can Chickpeas drained
- 1 can Lentils drained
- 3-4 medium cloves Garlic crushed
- 2 cubes Vegetable bouillon
- 1 can Coconut milk or coconut cream
- 1¼ cup Tomato puree (aka passata)
- 2 cups Spinach leaves Optional (or kale leaves or nasturtium leaves)
- 1 handful Cilantro chopped for garnishing
- 1 teaspoon Maple Syrup or coconut sugar
Spices
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- ½ teaspoon Ground paprika or to taste
- ¼ teaspoon Ground cayenne pepper or to taste
Instructions
- In a large non-stick pot, over high heat, add ⅛ cup of water and let it gently bubble, then add the diced onion. Sweat these until they have softened. The onions will have dried a little, stir through another ⅛ cup of water to prevent the onion from sticking. Stir through all the spices to coat the onions and garlic in the spices. Cook for a minute or so.¼ cup Water, 1 large Onion, 1 teaspoon Ground ginger, 1 teaspoon Ground cumin, 1 teaspoon Ground coriander, 1 teaspoon Ground turmeric, ½ teaspoon Ground paprika, ¼ teaspoon Ground cayenne pepper
- Add the tomato puree (passata), maple syrup, chickpeas, lentils and vegetable bouillon. Give it a good stir to incorporate all of these ingredients together. Stir in the coconut milk (or coconut cream) and crushed garlic to the tomato mixture and mix well. This will give your curry a creamy texture. Turn the heat down to medium and simmer for 10 minutes with the lid on.1 can Chickpeas, 1 can Lentils, 3-4 medium cloves Garlic, 2 cubes Vegetable bouillon, 1 can Coconut milk, 1¼ cup Tomato puree, 1 teaspoon Maple Syrup
- If adding chopped spinach leaves (or similar, see variations written in the above article) stir this through and simmer for another two minutes. Turn the heat off and serve warm over rice, or potatoes or with flatbread. Garnish with fresh chopped cilantro (coriander leaves).2 cups Spinach leaves, 1 handful Cilantro
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Lisa
So tasty! So creamy! So quick!
Thank you for this recipe - this will be on high rotation in my house 🙏🏼
Janelle Hama
Yay! It's my pleasure!