Spice up your weekly meal routine with this amazing chickpea and lentil curry. A mouth-watering vegan curry packed with beautiful flavors.
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I LOVE healthy curry recipes! Curry is definitely a staple meal in our household, and we make vegetarian versions just as often as we make meaty curries.
This chickpea and lentil curry is a satiating vegan dish with a tasty sauce and plenty of vegetarian protein. It's incredibly flavorsome, and as with most homemade curries, you can decide whether you want to make it mild or spicy.
This recipe is made using pantry staples, and ingredients you might already have available in your kitchen. It's an excellent option if you have no plans for dinner, and the leftovers store really well for at least a few days.
If you love this recipe, you might also want to check out my butternut squash curry.
Ingredients
For this recipe you will need canned chickpeas, canned diced tomatoes and dry red lentils.
You will also need plenty of seasoning. I use turmeric, salt, pepper, coriander, cumin and garam masala. Additionally, I add garlic cloves, an onion and fresh ginger for extra flavor.
💡 TIP! The seasoning in this dish can be substituted with your favorite curry powder. I like this mild curry, or this curry powder for added spice.
Instructions
Heat up some oil in a pot on medium heat, and add chopped onions. Sauté these for a few minutes until soft and translucent, then add finely diced ginger and garlic. Sauté for another minute, and add the seasoning, red lentils and drained canned chickpeas.
Sauté the combination for a few seconds until fragrant. Stir to coat the chickpeas and lentils evenly with the seasoning.
Add water and canned diced tomatoes to the pot, cover it with a lid, and leave it to simmer for 10-15 minutes. Taste the curry to ensure that the lentils have cooked through before adding more seasoning to taste.
Serve the chickpea lentil curry warm over rice or with your favorite side dishes.
Top tips
- Ensure that the lentils have cooked through before serving the curry. Hard lentils are practically inedible!
- If you like more spice, you can add some chili powder or chili flakes. The basic curry recipe is quite mild, and suitable for most dietary requirements.
Serving suggestions
Here are some of my favorite dishes to serve with this amazing curry:
- Turmeric rice
- Lemon and garlic rice
- Air fryer chicken thighs
- Yogurt dill sauce
- Air fryer chickpeas
- Thai coconut rice
Variations
With chicken: If you want to add some meat to the dish, you can serve chicken on the side, or add diced cooked chicken to the finished curry.
Other seasoning: You can use any curry powder or spice blend you like. Curries can be varied endlessly by simply changing the spices used.
With vegetables: If you want to add any veggies to the dish, you absolutely can. Try adding some mushrooms, roasted cauliflower, butternut squash, potatoes or peppers for extra fiber and flavor.
Leftovers
Leftover chickpea curry stores incredibly well. You can store it in an airtight container in a refrigerator for up to 4 days, or freeze it for up to 6 months.
Defrost and reheat the curry in a microwave or in a pot on the stove top, and serve it hot with your favorite side dishes.
Frequently asked questions
Yes. If you use canned lentils, you can omit the water as the lentils are already cooked.
You might also like these recipes
- Hummus curry
- Mushroom Curry
- Chicken and aubergine curry
- Chickpea and halloumi curry
- Egg curry
- Chickpea and Spinach Curry
- Instant Pot Chicken Curry
Recipe
Chickpea and Lentil Curry
Ingredients
- 1 14 oz can of chickpeas (400 g)
- 1 14 oz can of diced tomatoes
- ½ cup red lentils (100 g)
- ½ cup water
- 3 garlic cloves
- 1 onion
- 1 thumb sized ginger
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons garam masala
Instructions
- Heat up some oil in a pot on medium heat, and add chopped onions. Sauté these for a few minutes until soft and translucent, then add finely diced ginger and garlic. Sauté for another minute, and add the seasoning, red lentils and drained canned chickpeas.
- Sauté the combination for a few seconds until fragrant. Stir to coat the chickpeas and lentils evenly with the seasoning.
- Add water and canned diced tomatoes to the pot, cover it with a lid, and leave it to simmer for 10-15 minutes.
- Taste the curry to ensure that the lentils have cooked through before adding more seasoning to taste.
- Serve the chickpea lentil curry warm over rice or with your favorite side dishes.
Video
Notes
- Ensure that the lentils have cooked through before serving the curry. Hard lentils are practically inedible!
- If you like more spice, you can add some chili powder or chili flakes. The basic curry recipe is quite mild, and suitable for most dietary requirements.
- Leftover chickpea curry stores incredibly well. You can store it in an airtight container in a refrigerator for up to 4 days, or freeze it for up to 6 months.
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