Vegan Chickpea and Lentil Curry

This vegan chickpea and lentil curry is a healthy recipe packed full of delicious Indian flavours. It only takes 45 minutes to make and goes great with basmati rice or naan bread for a quick and satisfying weeknight meal.

I love aromatic curries and I make them in all forms, from aubergine and peanut butter to plant-based versions of classic recipes, like this vegan butter chicken. However, chickpeas and lentils are definitely one of my favourite combinations.

This easy chickpea and lentil curry is tasty, spicy and super quick to make. It has a delicious coconut flavour, and you can make it in one pot to save up on washing up time.

You can serve this brown lentil chickpea curry with basmati rice, cauliflower rice, brown rice or naan bread.

What ingredients do you need?

You can make this lentil chickpea and spinach curry with ingredients that you may already have in your kitchen. Here's what you need to make it.

Onion, garlic, ginger, and green chilli peppers — Like any tasty curry, this brown lentil curry starts with fresh aromatics, including onion garlic, ginger, and green chilli peppers. They form the base of the curry and set up the flavours, so don't skimp on them.

Brown lentils — I like to make this curry with brown lentils, but green ones work great here, too. Red lentils are another option, but keep in mind that the texture will be different.

Chickpeas — Canned chickpeas are perfect in this curry, but you can also use chickpeas that you cooked from dry.

Ground spices — A mix of ground cumin, ground coriander, garam masala, and a dash of cayenne pepper is all you need in this curry. If you want to spice it up, you can add some red chilli flakes, too.

Coconut milk — Full-fat coconut milk is an essential ingredient for this recipe, not just because it makes it creamy but also because it balances the spices. If you want to cut down on calories, you can use low-fat coconut milk, but the curry won't be that creamy.

How do you make chickpea lentil curry?

• In a large pan, heat the olive oil and saute the onion for 8-10 minutes over medium heat until soft and translucent. Stir in the garlic and chilli and continue to cook for another minute.
• Next, stir in the garam masala, ground cumin, ground coriander, and cayenne pepper and cook for 30 seconds.
• Stir in the tomato paste, brown lentils, stock, chickpeas and coconut milk and bring to a boil. Lower the heat, cover with a lid and simmer for 20 minutes or until the lentils are cooked.
• Add the spinach to the pan and cook for another 2-3 minutes. Serve over rice, cauliflower rice, quinoa or with naan bread.

Recipe tips and tricks

• The cooking time will depend on the lentils, but most types don't take more than 25 minutes to become tender. If you use red lentils instead of brown or green ones, they'll be ready quicker, in about 15 minutes.
• This chickpea lentil curry freezes well for up to two months. You can also store leftovers in the fridge in an airtight container for up to three days.
• You can use water instead of vegetable stock, but make sure you season the curry generously if you do that.

If you liked this chickpea and lentil curry, have a look at some of my other easy vegan curry recipes:

Aubergine Coconut Curry with Peanut Butter

Creamy Chana Masala

Vegan Tofu Massaman Curry

Easy Chickpea Tikka Masala

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