Go Back
+ servings

The BEST Coconut Lentil & Chickpea Curry

Coconut Lentil & Chickpea Curry that's creamy, sweet, savory, spicy, and pairs perfectly with rice. Top it off with basil for the perfect, easy, healthy dinner recipe! This recipe is vegan, vegetarian, gluten-free, and dairy-free.
Course Dinner
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 390kcal


  • 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


  • 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!


Carbs: 33  Fat: 27  Protein: 7


Calories: 390kcal