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Chickpea and Lentil Curry

Spice up your weekly meal routine with this amazing chickpea and lentil curry. A mouth-watering vegan curry packed with beautiful flavors.
Prep Time5 mins
Cook Time20 mins
Course: Dinner
Cuisine: American, Indian
Keyword: chickpeas, dairy free, gluten free, lentils, nut free, vegan
Servings: 4
Calories: 102kcal
Author: Tonje



  • 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.



  • 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.


Calories: 102kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 273mg | Fiber: 8g | Sugar: 2g | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg