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close up of curry mixed with rice

chickpea and lentil curry

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4


This naturally vegan chickpea and lentil curry is a healthy weeknight dinner that comes together quickly! 


  • coconut oil 2 tbsp
  • (or any neutral oil)
  • onion, diced 1 small
  • garlic, minced 3 cloves
  • ginger, minced 1 inch (2.5 cm)
  • green chile, diced 1 small
  • ground coriander 2 tsp
  • paprika 2 tsp
  • ground cumin 1 tsp
  • ground turmeric 1 tsp
  • ground cayenne ½ tsp
  • ground fenugreek ½ tsp
  • roma tomatoes, diced 2 small
  • water 1.5 c (350 ml)
  • green or brown lentils* ½ c (100 g)
  • (rinsed and picked through)
  • full fat coconut milk 1 (14 oz) can
  • chickpeas 1 (14 oz) can
  • (drained and rinsed)
  • salt to taste
  • cilantro to garnish


  1. Melt the coconut oil in a large saute pan over medium heat.
  2. Add the diced onion and cook until translucent (approximately 10 minutes).
  3. Add the garlic, ginger and green chile and cook an additional 3-4 minutes.
  4. Add the spices (coriander, paprika, cumin, turmeric, cayenne and fenugreek). Continue to cook for 30 seconds, stirring continuously.
  5. Add the diced tomatoes and cook for 2 minutes more.
  6. Pour in the water and add the lentils. Bring to a simmer. Reduce heat to low, cover and cook for 15 minutes.
  7. Add the coconut milk and chickpeas. Generously season with salt to taste and cook uncovered until lentils are tender and sauce has slightly thickened, about 7-10 minutes. Slightly increase heat if necessary.
  8. Garnish with cilantro if desired.


Lentils: Any variety of lentils that can be cooked in about 20-25 minutes will work for this recipe.

  • Category: dinner
  • Method: stovetop
  • Cuisine: indian

Keywords: chickpea and lentil curry, lentil chickpea curry, vegetarian curry