This naturally vegan chickpea and lentil curry is a flavorful and healthy weeknight dinner that comes together quickly!
Packed with lentils, chickpeas and lots of spice, this easy vegetarian curry makes for a quick and satisfying dinner any day of the week. Chickpea and lentil curry is all of the things we look for in a nutritious comforting meal: rich, creamy and wonderfully hearty!
making vegetarian curry with lentils and chickpeas
What makes this a great weeknight dinner? It’s packed with flavor and can be made in five easy steps:
- Start with the aromatics. Saute the onion, garlic, ginger and green chile in a bit of oil until tender.
- Mix in all of your spices.
- Stir in the diced roma tomatoes.
- Add the lentils and 1.5 cups (350 ml) of water. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
- Stir in the coconut milk and chickpeas and cook until heated through.
mix it up!
We use a total of six ground spices to get the perfect flavor: coriander, paprika, cumin, turmeric, cayenne and fenugreek. But 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.
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.
add some veggies
Our favorite way to round out this curry is to stir in fresh spinach or kale for the last five minutes of cooking.
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!
chickpea and lentil curry: FAQs
This curry will keep in an airtight container in the refrigerator for up to four days.
Yes, this curry is freezer friendly and can be stored for up to three months. Let the curry cool completely and then store in a freezer safe container or ziplock bag.
We prefer to reheat the curry in a pot on the stovetop over low heat. Simply stir occasionally until warmed through. Alternatively, you can microwave the curry until heated through.
Our favorite way to serve this curry is with a side of rice or naan. If you’re looking to add some greens to your meal, we also suggest stirring in fresh kale or spinach for the last five minutes.
For more delicious vegetarian dinner ideas, make sure to give these recipes a try!
- chipotle jackfruit quesadillas
- falafel + spicy tahini sauce
- easy tortellini in white wine cream sauce
- misir wat | ethiopian lentil stew
- rice stuffed pumpkin
- easy poolish pizza dough
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