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 High-Protein Quinoa & Lentils Without Oil on this site, as well as this 15-Minute Lentil Veggie Curry.
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👩🏼🌾 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 are a 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 milk to 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. Season with 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 6 servings, use 1 (15-ounce) can chickpeas (drained and rinsed) and twice the amount of lentils.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Both lentils and chickpeas are good sources of plant-based protein, but lentils have more protein per serving. Chickpeas contain 269 calories and 15 grams of protein per cup, where as lentils contain 230 calories and 18 grams of protein per cup.
Both chickpeas and lentils are excellent sources of fiber. Fiber is good for blood glucose control, maintaining a healthy weight, and digestion. Chickpeas contain 12.5 grams fiber per cup, and lentils contain 15.6 grams per cup.
Yes! Transfer the curry to a freezer-safe container and freeze for up to 3 months. Defrost the curry overnight in the fridge or immediately in the microwave. Reheat it in the microwave or on the stovetop.
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📖 Recipe
Chickpea and Lentil Curry
Ingredients
- 2 teaspoons neutral cooking oil
- 1 ½ teaspoons cumin seeds
- 5 cloves garlic minced
- 1 tablespoon minced ginger
- 1 ½ teaspoons turmeric
- 1 teaspoon ground coriander (or 1 ½ teaspoons coriander seeds added with cumin seeds)
- ¾ teaspoon cayenne pepper or to taste
- 14 ounces crushed tomatoes
- Handful of cherry tomatoes halved (optional)
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup cooked chickpeas
- 1 cup cooked French lentils or Puy or green lentils (cook ½ cup dried lentils until al dente, or use precooked canned lentils)
- Salt and freshly ground black pepper to taste
- Drizzle of maple syrup to taste
- Fresh lime juice to taste
- ¼ cup chopped fresh cilantro for garnish (optional)
Instructions
- Toast the cumin seeds: Heat the oil in a large saucepan over medium-high heat. Cook the cumin seeds for about 45 seconds, or until they start to brown.
- Cook the aromatics and spices: Add the garlic, ginger, turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
- Add the tomatoes: Pour in the crushed tomatoes and cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes, or until the flavors are melded, stirring frequently.
- Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.
- Season with salt and pepper. Add a touch of maple syrup and a squeeze of fresh lime juice to taste. Garnish with cilantro.
Notes
- 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 6 servings, use 1 (15-ounce) can chickpeas (drained and rinsed) and twice the amount of lentils.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months. Reheat it in the microwave or on the stovetop.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jordan
Love the flavour combinations in this. As someone else mentioned, the lime juice really adds a quick extra dimension to this (amazing how that works!). And any excuse to eat more chickpeas and lentils is welcomed by me!
One thing I thought I would mention is about the salt. I know you say to salt it to taste. I've been finding that ½ tsp. is a good starting point, and I tweak it from there.
Will be making this again for sure!
Nisha Melvani
Thank for commenting and your tip on how to salt! Makes sense. Glad you enjoyed it.
Leah
This turned out really good. Very flavourful and quick to make. Don’t miss out on the lime juice and maple syrup it really takes it to the next level.
Nisha Melvani
So glad you enjoyed it. Yes, the lime juice and maple are key! Thank you.
Erin Gustafson
I’ve been following you in Instagram and have saved a ton of your recipes - this one was delicious! And happy to have found your blog. Cheers from Oregon.
Nisha Melvani
Thank you so much for your support. I greatly appreciate it.
Dalene
Hi..I didn't see the coconut milk in the recipe. Did I miss it? How much is needed.
Nisha Melvani
Sorry about that. Just added.