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Home » Recipes » Dairy Free

Chickpea Lentil Curry

By Erin · March 25, 2021 · Updated March 1, 2022 · Leave a Comment

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lentil curry in a bowl and in a skillet with text overlay

This easy Chickpea Lentil Curry takes around 45 minutes to make and is full of Indian flavors. It's a healthy vegan recipe that's made with both chickpeas and lentils, making it extra hearty and delicious.

chickpeas and lentils in a bowl topped with cilantro

I figure it’s about time to share a few more cozy recipes before the weather officially starts warming up. Insert: chickpea lentil curry, aka the BEST vegan lentil curry ever. 

I adore my sweet potato curry farro recipe -- and I know many of you do too -- but I realized I didn’t have any traditional curry recipes on my site. Well, until now! 

This lentil curry is seasoned with everything you want in a curry recipe: shallot, garlic, curry powder, garam masala, and cumin, and the lentils are cooked in tomato sauce and coconut milk for a rich, warm, comforting meatless meal. 

If you’re looking for more Indian-inspired recipes, be sure to check out my vegan tikka masala and my butternut squash curry -- both plant-based and so delicious. 

Why you’ll love this chickpea lentil curry 

  • It’s made with classic Indian spices
  • The recipe is filled with lentils and chickpeas, and is ready in under 45 minutes
  • Delicious served with a side of basmati rice and/or naan 
lentil curry in a bowl with basmati rice

Ingredient notes:

  • Lentils: Green or brown, NOT red; green and brown lentils cook similarly, whereas red are smaller in size and therefore result in a different texture and generally take less time to cook. 
  • Chickpeas: Canned; drained and rinsed. Since they’re canned, they’re already cooked, so you’ll essentially just be simmering them in the sauce so they soak up the flavor. 
  • Coconut milk: Canned; full fat or light -- whatever you have in your pantry! 
  • Tomato sauce: Make sure to use PLAIN + CANNED tomato sauce; most jarred tomato sauces are meant for Italian recipes, so we want to make sure to use plain-seasoned tomato sauce from a can (check the ingredients!) 
  • Carrot/Bell pepper: Could sub 1 medium sweet potato instead (see “tips and tricks” below)

Step-by-step instructions:

Step 1: Sauté. Start by heating oil in a large, deep skillet or dutch oven over medium heat. Add the carrots and bell pepper and sauté for 2-3 minutes until soft. 

cooked carrots and diced bell pepper in a skillet

Step 2: Add the spices. Next, add the shallot and garlic and cook for 1 minute, then add all of the spices and stir for 1 minute until fragrant. 

Step 3: Cook the lentils. Pour in the tomato sauce, coconut milk, lentils, and water and bring the mixture to a boil. Reduce heat to a simmer, cover the skillet and cook for 20 minutes. 

lentils in a skillet with an orange-colored sauce

Step 4: Add the chickpeas. Last, add the chickpeas and ½ cup more water and continue simmering uncovered for 10-15 minutes until the lentils are soft. 

chickpeas, lentils and vegetables cooked in a skillet with an orange sauce

Tips and tricks

-Be sure to rinse both the lentils and chickpeas before adding them to the skillet 

-Check your can of tomato sauce to make sure there aren’t any Italian spices in it, like basil or oregano. I used Muir Glen canned tomato sauce, with the only ingredients being tomato puree, onion powder and garlic powder and it worked out perfectly in this recipe. 

-Curry is great because it’s fairly easy to customize based on what’s in your refrigerator; if you want to add sweet potato to this, you can! If you want to add spinach, you can! It’s a great way to squeeze vegetables into your diet. 

-Add-ins: Besides adding more veggies, you can also add lime juice to taste (I’d start with 1 tablespoon and go from there) and an extra drizzle of dairy-free milk (any kind, or more coconut milk), or if you’re not vegan, a drizzle of heavy cream, which will make the dish even creamier. 

Storage

  • Refrigerator: Store curry in a sealed container in the refrigerator for up to 4 days. 
  • Freezer: Wait for curry to cool, then spoon it into freezer-safe bags, removing as much air as possible. Store curry in the freezer for up to 3 months. 
  • Reheating: Reheat curry in a saucepan over the stove, stirring occasionally until it’s warmed through. 
close up of cooked lentils and chickpeas in a curry sauce

More tasty lentil recipes

  • Lentil Bolognese
  • Lentil Meatballs
  • Fried Halloumi Lentil Salad

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

chickpeas and lentils in a bowl topped with cilantro

Chickpea Lentil Curry

This easy Chickpea Lentil Curry takes around 45 minutes to make and is full of Indian flavors. It's a healthy vegan recipe that's made with BOTH chickpeas and lentils, making it extra hearty and delicious.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Author: Erin

Ingredients

  • 1 tablespoon olive oil
  • 1 carrot diced
  • 1 red bell pepper diced, seeds removed
  • 1 shallot minced
  • 2 garlic cloves minced
  • 2 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon coriander
  • 14 oz. tomato sauce canned
  • 14 oz. coconut milk canned
  • 1 cup dry brown or green lentils rinsed
  • ½ cup water plus more
  • 14 oz. chickpeas canned, drained and rinsed
  • 1 tablespoon lime juice optional
  • cilantro for garnish

Instructions

  • Heat oil in a large, deep skillet or dutch oven over medium heat, then add the carrot and pepper and sauté for 2-3 minutes. Then, add the shallot and garlic and sauté for 1 minute.
  • Next, add the spices (curry powder, garam masala, cumin, turmeric, salt, coriander) and stir for 1 minute or until fragrant, then pour in the tomato sauce, coconut milk, lentils and water. Bring the mixture to a boil, then cover, reduce heat to a simmer and simmer for 20 minutes.
  • Next, remove the lid and add the chickpeas, along with ½ cup additional water and stir. Continue simmering for 10-15 minutes uncovered until the lentils are soft. Remove from the heat, and add lime juice (optional) and more salt as needed. Enjoy!

Video

Notes

*Calories are per serving and are an estimation; serving size is between 4-8 depending on if you're eating this by itself or if you're serving it with rice 
*Be sure to rinse both the lentils and the chickpeas before adding them to the skillet
*Lime juice is optional
*If you're feeling fancy, add a drizzle of coconut milk/dairy-free milk (or, if you're not vegan, a drizzle of heavy cream) before serving 

Nutrition

Calories: 409kcal | Carbohydrates: 47g | Protein: 17g | Fat: 19g | Saturated Fat: 13g | Sodium: 566mg | Potassium: 979mg | Fiber: 17g | Sugar: 8g | Vitamin A: 2649IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 8mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

 

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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