Chickpea and Lentil Curry

Recipe ingredients

This chickpea and lentil curry recipe relies on fresh produce and lots of spice to get the perfect balance of flavors.

• Coconut oil: You can substitute the coconut oil for any other neutral oil.
• Aromatics: Yellow onion, garlic and ginger are sauteed in oil to build depth and flavor.
• Green chile: I usually use a jalapeno, as they are easiest to find where I live.
• Spices: Coriander, paprika, cumin, turmeric, cayenne and fenugreek make up our spice blend.
• Roma tomatoes: The fresh tomatoes add a nice freshness and slight acidity to the curry.
• Lentils: Green and brown lentils are the best variety for this curry.
• Coconut milk: Use full-fat coconut milk for best results.
• Chickpeas: I prefer canned (pre-cooked) chickpeas to make this recipe a breeze.
• Kosher salt: Make sure to salt generously to balance the heat and maximize the flavor of the other ingredients.
• Cilantro: Cilantro adds such a nice fresh flavor to the curry. It’s one ingredient I never recommend skipping (unless you’re one of those who think cilantro tastes like soap, of coarse).

Step by step instructions

What makes chickpea and lentil curry a great weeknight dinner? It’s packed with flavor and can be made in five easy steps:

1. Start with the aromatics. Saute the onion, garlic, ginger and green chile in a bit of oil until tender.
2. Mix in all of your spices.
3. Stir in the diced roma tomatoes.
4. Add the lentils and 1.5 cups (350 ml) of water. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
5. Stir in the coconut milk and chickpeas and cook until heated through.

Storage and reheating instructions

Leftover chickpea and lentil curry can be stored in airtight container in the refrigerator for up to four days. The curry can also be frozen in a freezer safe container or ziplock bag for up to three months.

To reheat the curry, place it in a pot over low heat. Stir occasionally until warmed through. I generally also add an extra splash of broth or water to prevent the curry from becoming too dry or overly thick during reheating.

Expert tips and tricks

• We use a total of six ground spices to get the perfect flavor: coriander, paprika, cumin, turmeric, cayenne and fenugreek. Don’t worry if you’re missing a spice or two, you’ll definitely still be able to get great flavor by adding a bit more of the other spices or making a few substitutions. 
• If your chickpea and lentil curry is tasting a little flat, try adding more salt. Adding enough salt is key to bringing out the full depth and richness of the other ingredients.
• Use ripe and flavorful tomatoes for a rich base. If tomatoes aren’t in season, consider using canned tomatoes.

Recipe variations

Looking for a specific substitution or inspiration on how to make this chickpea lentil curry your own? Here are our favorite suggestions:

• Switch up the spices. Garam masala, which is a blend of spices, makes a great substitute for the cumin or coriander. Additionally, paprika and cayenne can be subbed for any red chile powder (just be mindful of any differences in heat). And the fenugreek isn’t essential so feel free to skip it if you don’t have any on hand.
• Mix in some greens. Our favorite way to round out this curry is to stir in fresh spinach or kale for the last five minutes of cooking.
• Add vegetables: If you’re looking for other ways to sneak in your vegetables, diced red bell peppers (added with the onion) or chopped sweet potatoes or carrots would also make excellent additions!

Loving this chickpea and lentil curry recipe? For more delicious vegetarian dinner inspiration, make sure to give these recipes a try!

• Chipotle Jackfruit Quesadillas
• Rice Stuffed Pumpkin
• French Onion Soup