An easy creamy chickpea and lentil curry with coconut milk that is ready in around 20 minutes using simple ingredients. Enjoy it over rice, potatoes or with flat bread.
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Why You'll Love This Recipe
- It's curry that is 100% satisfyingly comforting and creamy. Filled with tender lentils and chickpeas, giving you loads of plant-based protein.
- You can control the amount of spiciness, I have made it so that this curry is very mild but you can up it to medium heat or even hot by adjusting the amount of chili used.
- Perfect as a weeknight meal as not only is it easy to make, but it is also great as leftovers therefore you can also use this as a meal prep recipe.
- Made in one pot, minimal clean-up afterward.
- This is a vegan chickpea and lentil curry that is also naturally gluten free. I haven't added any oil to this easy recipe.
Ingredient Notes and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Brown lentils or green lentils are best in this curry. Please note that canned lentils have been used in this recipe, which means they are precooked. If you would like to use dry lentils, cook them prior to using them in this curry.
Canned chickpeas (garbanzo beans) have also been used in this recipe. Again, if you would like to use dry chickpeas, cook them prior to using them in this curry.
A blend of spices is integral to the success of this curry, I have used ground ginger (you can add fresh ginger, use about an inch worth), ground cumin powder, ground coriander, paprika and cayenne pepper.
You can also use curry powder and garam masala if you wish.
Coconut milk or coconut cream both work in this recipe. You can use full-fat coconut milk or low-fat coconut milk, the choice is yours.
Vegetable bouillon is my preferred way of adding salt to this delicious curry, which enhances all the flavors and keeps this great curry from being too runny as I've used a tomato puree in this recipe rather than tomato paste, vegetable stock and chopped tomatoes.
Optional - Chopped green leaves such as kale, spinach, or nasturtium leaves, I have tried it with all of these on separate occasions, and it is perfection!
How To Make Creamy Chickpea and Lentil Curry With Coconut Milk
Soften The Onions
In a large pot (affiliate link), over high heat on the stovetop, add ⅛ cup of water and let it gently bubble, then add the finely diced onion.
Sweat these until they have softened.
Add more water as needed to prevent sticking.
Then add all the spices. Stir well to coat the onions in the spices. Cook for a minute or so, adding a little more water if it starts to stick. I tend to add another ⅛ of a cup of water.
Simmer The Curry
Add the tomato puree (passata), drained chickpeas, drained lentils, maple syrup, vegetable bouillon, crushed garlic clove and coconut milk (or coconut cream).
Turn the stovetop down to medium and simmer the mixture for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly creating a creamy texture.
You can stop here and serve or you can do the next optional step.
Optional Step - Add Chopped Greens
Stir through the chopped kale leaves (or your preferred green leaves, see ingredient variations above), and let these cook for a minute or two.
If the curry becomes too thick, you can add a little water or vegetable broth to reach your desired consistency.
Serve and Enjoy
Serve your chickpea and lentil curry hot, over a bed of cooked brown rice or with whole wheat naan bread or boiled potatoes. (more serving suggestions below)
Garnish with fresh cilantro (fresh coriander leaves), you could also dice up some red onion to add on top.
Serving Suggestions
Enjoy this creamy chickpea and lentil curry with one of the following;
On a bed of rice, either white rice, or brown rice work well.
With cooked quinoa, barley or bulgur, try it with this delicious bulgur pilaf.
Cooked potatoes or sweet potatoes. I love serving it with boiled potatoes which creates the ultimate vegan dish for any weeknight.
Bread such as vegan naan bread or roti.
For a little bit of freshness, add a side of chopped salad and or dairy free yogurt with cucumber.
Storage
Allow the curry to cool down to room temperature, then transfer it to an airtight container and keep it in the fridge for up to five days.
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 or my popular yellow split pea dal, both of these make a great weeknight dinner.
Otherwise, try my easy vegetable curry puffs with puff pastry.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Creamy Chickpea and Lentil Curry With Coconut Milk
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 post) 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
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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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