Chickpea and Lentil Curry

👩🏼‍🌾 Ingredients

Chickpeas, crushed tomatoes, fresh cilantro, grape tomatoes, spices, cumin seeds, coconut milk, ginger root, garlic, and green lentils in glass containers on a white marble board.

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

Tomato sauce with chopped garlic, ginger, and cumin seeds in a white saucepan with a grey silicone spatula.

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.

A white saucepan with coconut milk, French lentils, chickpeas, tomato sauce, turmeric and spices with a red and white napkin.

Step 2. Add the coconut milk, chickpeas, and lentils and cook for about 2 minutes more, or until warmed through.

Orange colored curry in a white saucepan with a grey silicone and wooden spoon.

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.

Orange colored chickpea and green lentil curry in a white saucepan next to three pieces of naan and a bunch of 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

Do lentils have more protein than chickpeas?

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.

What is fiber good for?

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.

Can I freeze Chickpea and Lentil Curry?

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.

📖 Recipe