Lentil Chickpea Curry
Every year as the weather cools down and we approach fall, it’s my tradition to make this chickpea curry recipe! I love the warm spices, the cozy vibes, and the fact that it can be made easily and quickly. And after years of testing and tweaking, it’s truly perfect!
All you’ll need is a large pot or a dutch oven and about 30 minutes. This is my hands-down favorite weeknight curry recipe!
What You’ll Love About This Chickpea Coconut Curry
- 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
Chickpea Curry with Coconut Milk 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 couldn’t be easier! Here’s how to make it in 30 minutes or less:
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Cook the lentils – Bring the lentils and water to a boil, then reduce to a simmer until they’re soft and the water’s absorbed.
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Add the coconut goodness – Stir in coconut oil, then pour in coconut milk and season with cumin, turmeric, garlic, and ginger.
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Sweet + spicy balance – Mix in agave (or honey), cayenne, salt, pepper, and crushed red pepper to taste.
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Toss in the veggies & chickpeas – Add grape tomatoes and chickpeas, letting everything simmer together until flavors meld.
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Finish with basil – Top with fresh or dried basil right before serving for that fresh, herby touch.
Tips for Making Vegan Chickpea Curry
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Use red or yellow lentils – They cook faster and create a creamier texture than green or brown lentils.
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Adjust spice levels – Love heat? Add more cayenne or crushed red pepper. Prefer mild? Skip the cayenne altogether.
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Don’t underestimate basil – 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 – A few extra minutes on low heat will help the flavors deepen even more.
Red Lentil Chickpea Curry Variations
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Add more veggies – Bell peppers, spinach, sweet potatoes, or zucchini all work beautifully in this dish.
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Make it extra creamy – Stir in a spoonful of cashew cream or Greek yogurt (if not vegan) at the end.
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Switch up the protein – Swap chickpeas for white beans, or add tofu for extra plant-based protein.
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Swap herbs – 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 Chickpea Coconut Curry
Refrigerator – Let it cool completely, then store in an airtight container for up to 4 days.
Freezer – Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat – Warm on the stovetop over medium heat, adding a splash of coconut milk or water if it’s 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 Chickpea Curry with Coconut Milk
The BEST Thai Chickpea Curry
Video
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!
Sara says:
I have never tried curry, I live in this little itty bitty town where we lack diverse restaurants. But, it looks delicious and you make it seem easy thanks to the easy to follow directions. I am gonna give this recipe a go.
GUNJAN C Dudani says:
Its a wonderful protein rich vegetarian recipe. My family will love it. Absolutely fits our palate.
Kelly Anthony says:
This coconut lentil chickpea curry is so pretty and is sure to impress any guest. Your pictures really make your curry stand out!
Aleta says:
Ooooo yum!! Now this is a vegetarian dish to get excited about! I loooove curry and this looks absolutely delicious! I like that you have added a touch of sweetness. Can’t wait to give it a try!
Abbey Sharp says:
Ooh this curry is next level! Such a fun way to incorporate both lentils and chickpeas! Can’t wait to try this recipe
Elaine Benoit says:
What a winning combination! I love coconut, lentils, chickpeas and curry! Your recipe looks so delicious and super easy to make!
Paula Montenegro says:
This is such a gorgeous curry recipe! I always have lentils and chickpeas at home, so I might make it tonight… And the basil! I love that touch.
Denise says:
I love curry and chickpeas. This looks like an amazing recipe to add to my must try list!
Nicoletta De Angelis Nardelli says:
Lentils and chickpeas are my favorite pulses and my protein of choice most of the times. Love them in a delicious sweet, savory, and spicy curry!
Byron Thomas says:
This was so delicious. Curry has to be really good for me to enjoy it. I find that curry dishes are usually mushy and I’m a total texture guy. Loved this!
Oana says:
This coconut lentil & chickpea curry looks so delicious! My favorite type of comfort food, ready in less than 40 minutes. Definitely will give it a try
Melissa says:
Mmm never thought to do a yellow curry with lentils, looks and sounds delicious! We love to do a meat free meal at least once or twice a week so this is going in my rotation!
Kylee says:
I do love me a good curry – and this looks like one of the best! I could make this and serve on Monday for meatless monday!
Chef Dennis says:
This Coconut Lentil & Chickpea Curry is making me super hungry! I love that it’s creamy and spicy at the same time. Will definitely have this for dinner tonight!
Danielle says:
This curry is perfect for rice! In fact, I prefer rice and curry to any other combo – it never disappoints! 🙂