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Chickpea and lentil curry is a vibrant, hearty dish that brings warmth and flavor to your weeknight dinners. Packed with protein and fiber, this easy chickpea lentil curry recipe is not only satisfying but also a breeze to prepare. With its rich blend of spices and creamy coconut milk, it’s sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This chickpea and lentil curry is perfect for busy weeknights, offering a quick and nutritious meal that doesn’t skimp on flavor. It’s versatile, satisfying, and can be made in one pot for easy cleanup.
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- Quick to prepare: Ready in under 30 minutes!
- Nutritious: Loaded with plant-based protein and fiber.
- Flavorful: A delightful mix of spices and creamy coconut milk.
- One-pot meal: Minimal cleanup required.
- Customizable: Perfect for using up veggies in your fridge.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup red lentils, rinsed
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
How to Make Chickpea and Lentil Curry
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and ground cumin, stirring well to coat the onions and release the spices’ aromas.
- Pour in the chickpeas, red lentils, coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. If the curry is too thick, add a little more broth to reach your desired consistency.
- Serve hot, garnished with fresh cilantro.
Tips for the Best Results
- Make sure to rinse the lentils thoroughly before cooking to remove any debris.
- Adjust the spice level by adding red pepper flakes or a dash of hot sauce if you like it spicy.
- For a deeper flavor, let the curry sit for a few minutes after cooking before serving.
Easy Variations
- Add diced tomatoes for an extra layer of flavor and texture.
- Include vegetables like spinach, bell peppers, or carrots for added nutrition.
- Swap the chickpeas for black beans or kidney beans for a different taste.
What to Serve With It
- Steamed basmati rice or quinoa for a complete meal.
- Warm naan or pita bread for dipping.
- A side salad for a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a saucepan over low heat or in the microwave until heated through. You may need to add a splash of broth or water to loosen it up.
Recipe Card
Chickpea and Lentil Curry
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 can (15 oz) chickpeas, drained and rinsed
1 cup red lentils, rinsed
1 can (14 oz) coconut milk
3 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions:
1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the curry powder and ground cumin, stirring well to coat the onions and release the spices’ aromas.
4. Pour in the chickpeas, red lentils, coconut milk, and vegetable broth. Stir to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste. If the curry is too thick, add a little more broth to reach your desired consistency.
7. Serve hot, garnished with fresh cilantro.
Notes:
Make sure to rinse the lentils thoroughly before cooking to remove any debris. Adjust the spice level by adding red pepper flakes or a dash of hot sauce if you like it spicy.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 can (15 oz) chickpeas, drained and rinsed
1 cup red lentils, rinsed
1 can (14 oz) coconut milk
3 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions:
1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the curry powder and ground cumin, stirring well to coat the onions and release the spices’ aromas.
4. Pour in the chickpeas, red lentils, coconut milk, and vegetable broth. Stir to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste. If the curry is too thick, add a little more broth to reach your desired consistency.
7. Serve hot, garnished with fresh cilantro.
Notes:
Make sure to rinse the lentils thoroughly before cooking to remove any debris. Adjust the spice level by adding red pepper flakes or a dash of hot sauce if you like it spicy.
