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:
- 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: Hearty Vegan Lentil Soup Recipe
How to make the BEST Coconut Lentil & Chickpea Curry
What you’ll need:
- 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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Freezing chickpea 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!
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 Coconut Lentil & Chickpea 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!
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. 🙂 I’m so glad to hear that you enjoyed the recipe!