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, a family of plants that also includes peanuts, soybeans, lentils, and peas. Use canned chickpeas or cook your own.
- Coconut milk makes this dish creamy but unsweetened nondairy milk is a healthier option for heart health.
- 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 of 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 4 servings, use 1 (15-ounce) can of chickpeas (drained and rinsed) and twice the amount of lentils. Plus, double the remaining ingredients.
- 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, whereas 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 of 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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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 or nondairy 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)
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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
- Coconut milk adds a creamy texture to this curry, but unsweetened nondairy milk is a heart-healthier option.
- 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 4 servings, use 1 (15-ounce) can of chickpeas (drained and rinsed) and twice the amount of lentils. Plus, double the remaining ingredients.
- 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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Frances says
Brilliant recipe that's very well tested, thank you. Easy to prepare, and perfectly vegan. I added fenugreek to give that butter chicken flavour, delicious 😋
Nisha Melvani, RDN says
Love the addition of fenugreek. Thank you for sharing!
Alise says
Is it possible to make this in the crockpot? If so, what do I do differently, and how long?
Nisha Melvani, RDN says
Definitely, but I have not done so yet so I do not know the times.
Frances says
Thank you for the beautiful, simple and clean recipe, I'm so happy to be able to use it on and off detox. The key really was to ensure the lentils and chickpeas were firm, providing that gorgeous texture. Overall a warming and completely satisfying dish - and this is from a meat eater, who'd happily eat this over animal protein!
Nisha Melvani, RDN says
Yes, I prefer them more firm too! So glad you enjoyed this surry.
Neshia Plair says
Hi Nisha, my name is Neshia. This is such a wonderful recipe. The flavor profile is so rich and complex. I am on a herbal detox and as a result adopting a plant-based diet during the detox. Your recipes have helped me tremendously! This one is an absolute winner!
Nisha Melvani, RDN says
Hi Neshia! Welcome and so happy to have you here. Thank you for sharing your story.
Zach says
Hi Nisha. I wonder if your nutritional facts are missing the can of coconut milk? My one can has more calories than your entire recipe of two servings so something seems off. I am just trying to make sure I am not missing something as my math has this curry with close to 700 calories per serving and not 339 as listed.
Nisha Melvani, RDN says
Hi. Yes it include Lite coconut milk (not full-fat). It is accurate. I checked it again. Maybe you are using dry b=lentils and chickpeas instead of cooked in your calculation.
Zach says
Thanks! That explains it. I think I'll just double the recipe but use one can of full fat coconut milk and one cans worth of vegetable broth to keep the calories down.
Nisha Melvani, RDN says
Sounds good. Or use plant-based milk.
Desie Mehrabian says
I added more vegetables and I had a bit of quinoa to add. I added tofu instead of lentils. Tastes great!
Nisha Melvani, RDN says
So glad you enjoyed it. More veggies is always a good thing!
Linda says
Yum yum yum! I used the spices
powdered as didn’t have seeds plus I added some tamarind paste with the tomatoes. I used oat milk instead of coconut and cooked without oil or salt but followed all other instructions. (Except I also added a
Small grated sweet potato that needed using up) oh man was it tasty. Loved by all the family. Big thank you Nisha
Nisha Melvani, RDN says
Love all your substitutions! Up my alley! Thank you for sharing.
Gina says
Hi Nisha
I just made this and it was amazing - such complex and layered flavors! My husband and I are not vegan - but we are looking to increase plant-based, whole foods in our diet. This was a good recipe to help us reach our goal...
Quick question - what is the serving size? I am grateful for the nutritional information that is provided, but I'm not sure how much equals 1 serving. Thanks!
Nisha Melvani, RDN says
Hi. The nutrition information is for one-half of the recipe. The recipe as written makes two servings. Hope this helps. Thank you.
Marjorie says
I am not a fan of lentils so I substituted the lentils for green pigeon peas. This recipe is wonderful and we all loved it, I will be making this again thank you for the recipe.
Nisha Melvani, RDN says
I'd love it with pigeon peas! Sound delicious. Thank you.
Andrea says
I don't have cumin seeds but have cumin spice. how much should I use?
Nisha Melvani, RDN says
About 1/2 teaspoon. Add it with the aromatics.
Steph says
In your notes it says to just double the chickpeas and lentils if doubling the recipe....are you not doubling all of the other ingredients?
Nisha Melvani, RDN says
Sorry for the confusion. Yes, you double everything but what I meant was, if using canned chickpeas, instead of just using 1 cup of chickpeas, use the whole can. It makes such a small difference as 1 can is 1 1/2 cups.
Steph says
I'm looking to make this tonight. In your notes, you mention if doubling the recipe to 4 servings, use 1 can of chickpeas and double the lentils. Are you not doubling all of the other ingredients?
Nisha Melvani, RDN says
Sorry just responded.
Jordan says
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 says
Thank for commenting and your tip on how to salt! Makes sense. Glad you enjoyed it.
Leah says
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 says
So glad you enjoyed it. Yes, the lime juice and maple are key! Thank you.
Erin Gustafson says
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 says
Thank you so much for your support. I greatly appreciate it.
Dalene says
Hi..I didn't see the coconut milk in the recipe. Did I miss it? How much is needed.
Nisha Melvani says
Sorry about that. Just added.