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!
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! 🙂