Coconut Chickpea Curry
This Coconut Chickpea Curry can be made with ingredients you likely already have on hand! With over 40 5-star reviews, itās SO flavorful and has that signature cozy curry goodness that takes this dish to another level. And as a busy mom of 3 littles, the fact that it can be made in under 30 minutes is truly the best for busy weeknights! Youāll love this easy lentil and chickpea curry recipe. Itās amazing!
As the weather cools down and we approach the fall season, cozy, warm, and delicious curry is a total must. There are many variations of curry recipes, so today we’re sharing a healthy vegan version that’s loaded with nutrition and flavor! Here are some of the highlights:
What You’ll Love About This Chickpea Curry Recipe
- Lentils and chickpeas are perfect for curry as they’re loaded with protein!
- The creamy curry sauce is the best balance of sweet, savory, and spice. It doesn’t require curry powder (in case you don’t have it on hand) and is adjustable!
- Fresh or dried basil can be added to this recipe to take it to another level.
- This chickpea curry recipe can be meal prepped and refrigerated or frozen for later!
Let’s get started!
RELATED:Ā Hearty Vegan Lentil Soup Recipe
Lentil Curry Recipe Ingredients
- Coconut oil
- Coconut milk
- Spices, like cumin powder, turmeric, garlic, and ginger
- Agave (or honey, if not you’re not making this vegan)
- Canned chickpeas
- Dry lentils of choice
- Crushed red pepper (adjust for spicy level)
- Dried or fresh basil (optional)
Feel free to add tomatoes, spinach, chopped carrots, kale, or any other vegetables you want to try out in this curry recipe!
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How to Make The Best Chickpea Lentil Curry
Making this coconut lentil & chickpea curry couldnāt be easier! Hereās how to make it in 30 minutes or less:
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Cook the lentils ā Bring the lentils and water to a boil, then reduce to a simmer until theyāre soft and the waterās absorbed.
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Add the coconut goodness ā Stir in coconut oil, then pour in coconut milk and season with cumin, turmeric, garlic, and ginger.
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Sweet + spicy balance ā Mix in agave (or honey), cayenne, salt, pepper, and crushed red pepper to taste.
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Toss in the veggies & chickpeas ā Add grape tomatoes and chickpeas, letting everything simmer together until flavors meld.
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Finish with basil ā Top with fresh or dried basil right before serving for that fresh, herby touch.
Tips for Making Coconut Curry Lentils
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Use red or yellow lentils ā They cook faster and create a creamier texture than green or brown lentils.
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Adjust spice levels ā Love heat? Add more cayenne or crushed red pepper. Prefer mild? Skip the cayenne altogether.
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Donāt underestimate basil ā It adds a fresh pop that balances the richness of the coconut milk. And honestly? It really takes this curry to another level!
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Let it simmer ā A few extra minutes on low heat will help the flavors deepen even more.
Lentil Curry Recipe Variations
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Add more veggies ā Bell peppers, spinach, sweet potatoes, or zucchini all work beautifully in this dish.
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Make it extra creamy ā Stir in a spoonful of cashew cream or Greek yogurt (if not vegan) at the end.
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Switch up the protein ā Swap chickpeas for white beans, or add tofu for extra plant-based protein.
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Swap herbs ā Add a handful of chopped cilantro or Thai basil instead of regular basil for a different flavor twist.
How to Serve Chickpea Lentil Curry
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Steamed jasmine rice or brown rice
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Fluffy quinoa for a higher-protein option
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Warm naan bread for scooping
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A side of roasted vegetables for extra nutrition
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Over cauliflower rice for a lighter, low-carb version
Storing Leftover Coconut Chickpea Curry
Refrigerator ā Let it cool completely, then store in an airtight container for up to 4 days.
Freezer ā Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat ā Warm on the stovetop over medium heat, adding a splash of coconut milk or water if itās too thick.
How to Freeze Chick Pea Curry
Want to make this chickpea curry recipe in advance and freeze it for later? Simply store the recipe in an airtight container (without the lid) in the refrigerator for about an hour. Then place the lid on the container and move it to the freezer. Store curry in the freezer for up to 3 months!
How to Reheat Chick Pea Curry
To reheat, microwave the curry for about 3-5 minutes (depending on the amount of the recipe).
More curry recipes you’ll love:
Watch how to make this Coconut Lentil & Chickpea Curry
The BEST Chick Pea Curry
Ingredients
- 1/2 cup dry lentils
- 1 cup water
- 2 Tbsp coconut oil
- 13.5 oz. can coconut milk
- 1/2 Tbsp cumin powder
- 1 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 2 Tbsp agave syrup (or honey)
- 15 grape tomatoes (halved)
- 1 1/4 cups chickpeas (canned)
- 1/4 tsp cayenne
- salt/pepper (to taste)
- crushed red pepper (to taste)
- fresh or dried basil (optional)
Instructions
- Bring the dry lentils and water to a boil.
- Reduce heat and let simmer for about 10-15 minutes, or until the lentils are softened (and the water is absorbed).
- Add in the coconut oil and stir.
- Add in the coconut milk, cumin, turmeric, garlic, ginger, and agave.
- Add in the cayenne, salt and pepper to taste, and desired amount of crushed red pepper.
- While allowing the curry to simmer, add in the grape tomatoes and chickpeas.
- Cook for about 7-10 minutes.
- Serve and top with fresh or dried basil.
- Enjoy!
Amy says:
This is really delicious! Love it.
Big Dave says:
Great addition to our kitchen than you!
Big Dave replied:
Sooo good we consumed it all in one setting. The two of us. Then made more for the next meal.
Debora says:
This is my first foray into vegetarian cooking and I was totally impressed with this recipe. I followed recipe according to your instructions, however, I added additional vegetables as was not sure how filling this would be. Turned out so well and made bulgur and side salad to go with it. This recipe was even better tasting the next day. Will definitely make again and anxious to try other recipes from this website.
Yvonne E Siber says:
Is coconut milk truly needed?
Looks good; I’d like to try it for dinner tonight but I may be out of coconut milk.
Christine McMichael replied:
I recommend it because it adds a creamy texture with just a touch of sweet, but you could also substitute with regular milk or unflavored almond milk. I hope you enjoy the recipe!
Stevan says:
This is a very easy flavourful recipe. I added canned lentils instead of dry. Served over rice and boiled potatoes(ran out of rice). Even threw in a can of green beans I noticed in cupboard. I love to cook from scratch but this is a quality recipe Iām going to be repeating.
Morgan Harvey says:
Reluctantly have been attempting meatless recipes recently….. this changed my whole outlook on this idea! This chickpea and lentil curry is incredible… I was instantly addicted. Smells and tastes delicious. Will be making several more batches. I also loved this recipe because I froze a few containers after it was cooled and thawed for work lunches and it turned out amazing. Thank you!
AliHR says:
I made it today, partly out of intrigue (a curry with no onion or fresh garlic???!) and partly out of laziness as I didn’t want to go shopping for ingredients and everything was already in my pantry. Surprisingly tasty!! Not something I would call a curry – more of a stew with some mild spices – but considering how easy it was and so few ingredients, it really delivered. My instinct was that it was too much honey, and I wish I had followed that – it was a little too sweet for my taste. For this reason, I wouldn’t add peas or carrots or any very sweet veg. I didn’t have grape tomatoes, so threw in some red bell pepper. But I (accidentally) cranked up the cumin, cayenne and chili flakes and I will be doing the same again for sure!
Christine McMichael replied:
Thanks for the review! Since this recipe is made to be very quick and easy, we use pantry ingredients that are easily available for that reason – sometimes you don’t feel like heading out to purchase onions! However, feel free to sub garlic powder and dried onion for fresh at anytime. š I’m so glad to hear that you enjoyed the recipe!
Lisa replied:
Had to sautee onion and garlic with mine, but it was so delicious. Definite fav!
Molly says:
Just made this. I added carrots and spinach. It was so easy and can be customized with whatever you have on hand. I only had lite coconut milk but it still turned out thick and hearty.
Denise Humphreys says:
I absolutely loved the ease of this recipe but even more I enjoyed the taste! Just so so tasty. And so healthy too … served it with Cous cous as Iām not a rice lover … I made two huge batches of the curry as I cook and freeze food for the convenience … it freezes well and actually enhances the flavours since they develop even more after freezing! Just delicious!
Suzanne says:
Delicious & super easy. My husband loved it. I cook primarily Indian curries. This recipe is a keep! Thanks for posting!
Christine McMichael replied:
That’s so great, Suzanne! I’m glad your husband loved it, too!