Chickpea And Lentil Curry

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Whenever I want to make an easy plant-based meal loaded with protein, I make my chickpea and lentil curry. The chickpeas and lentils are simmered in a tomato and coconut milk sauce, with fragrant spices. I love serving this saucy curry over fluffy rice. It is ready in just 50 minutes and is perfect for busy weeknights that require extra sustenance.

Chickpea and lentil curry is a vegan and vegetarian staple in my opinion. It is a quick, easy way to make sure all my nutritional goals are met. If you want to make this easy one-pot meal, without having to make a separate side of rice, I recommend making my chickpea and potato curry. This has a starch serving built into the recipe, making it conveniently nourishing. 

I first started making this meal years ago, longer than I can even remember. Back, if I was not making my old faith Instant Pot lentil cauliflower curry,  then I was just throwing things together, with the sole intention of getting a decent protein intake. But as the years went on, I began taking great pride in this simple dish.

I started tweaking it, experimenting, and eventually had it down to a meal that was built with care and intention. I made it for my sister, who by that point was sick of my chickpea slop. When I placed the bowl in front of her, she asked me what it was. It was my new and much-improved recipe, of course! She laughed and said that a part of her would miss the old version, purely for the memories of our younger days. Ha! 

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🥘 Ingredients

The ingredients for chickpea and lentil curry are simple, wholesome, and probably already in your pantry. This is what I use to make it: 

Coconut oil: I use coconut oil to saute the aromatics. Vegetable or olive oil can be used, but this is a healthier option.

Onion: Cooked diced onion creates a savory base with a hint of natural sweetness for my curry.

Garlic: I add minced garlic for a savory depth.

Fresh ginger: This is what I use to add a spicy brightness that is essential to indian curry dishes.

Bell pepper: I use one yellow bell pepper for sweetness. Red or orange can work too, but green is too bitter.

Green chilis: Depending on my preferred level of heat, I add either 1 or 2 chopped green chilis. If I want it completely mild, I leave out the chilis. 

Spices: I use ground cumin, turmeric, coriander, and garam masala to create a classic curry aroma.

Diced tomatoes: I use canned diced tomatoes to form the base of the sauce and add a natural acidity.

Red lentils: Red lentils cook quickly and help thicken my curry.

Chickpeas: I use canned chickpeas for added protein, texture, and bulk. 

Coconut milk: For this recipe, I like using full-fat coconut milk to create a creamy texture.

Lemon: I add a squeeze of lemon to brighten up the sauce and round out the flavors.

Baby spinach: I stir in spinach at the end for color and additional nutrients. 

🔪 How To Make

I cook this curry by building flavor with the aromatics and carefully selected spices. It is super easy to make. Here is how I do it:

Saute aromatics: I heat the oil over medium heat in a large saucepan and saute the onion for a few minutes. Then I add my garlic and ginger and cook for 1-2 more minutes.

Add peppers: Next, I add the diced bell peppers and chilis, and saute for 2-3 minutes.

Add spices: I sprinkle in the cumin, turmeric, coriander, and garam masala, stirring and cooking until they are fragrant.

Stir in legumes: Then, I stir in the diced tomatoes, red lentils, and chickpeas, cooking for 2 more minutes before adding in the coconut milk.

Simmer curry: I bring the mixture to a boil, then reduce the heat, cover with a tight-fitting lid, and simmer for 20-25 minutes, stirring occasionally.

Add spinach: After the lentils are cooked, I season the curry with salt, pepper, and lemon juice, then I stir in my spinach and cook until wilted.

Enjoy: I serve this chickpea and lentil curry hot, with a side of my choice.

📖 Variations

I add all kinds of things to my chickpea and lentil curry, taking it from a simple plant-based meal to an extravagant experience. These are the variations my family loves:

Sweet potato addition: I add 1 cup of diced sweet potato when I add the lentils and chickpeas, so that it cooks in the sauce. Make sure to keep the cubes roughly the same size as the chickpeas. My kids love the sweetness, and my husband loves that it is a low-carb option.

Green lentil option: I replace the red lentils with 3/4 cup green lentils and simmer the curry for 35-40 minutes since they take longer to soften. These have a firmer texture and a peppery, earthy flavor. I like using them to balance out the rich tomato base. 

Vegetable boost: During the simmering stage, I add in 1 cup diced zucchini, or cauliflower florets, and 1/2 cup diced carrot for a more nutrient-dense meal. This is a great way to use up leftover vegetables. 

🍽 Serving Suggestions

When I make chickpea and lentil curry, I love serving it with other Indian style vegetables. I recommend my Indian spiced bok choy for a bright green contrast. If I am serving it as part of a spread, I make my Indian cauliflower sabji with peas and carrots for an authentic dish that is less creamy and has the texture of a stir fry. There is nothing better than a plate loaded with traditional flavors that can be enjoyed as part of a plant-based lifestyle. 

Creamy tomato-based Indian curries are always served with sides that soak up the thick sauce and add a layer of decadence to the meal. Usually, I would serve it with freshly made authentic Guyanese roti, which my kids love a little too much. Last week, however, I was not too keen on frying and flour. Instead, I decided to serve it with my 4-ingredient cilantro lime rice. I made it in a rice cooker, which meant I had a few extra minutes to relax. My kids loved it and raved about the tangy, zesty freshness of the rice, which balanced out the creaminess of the curry. I guess we have a new favorite side dish. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover curry in an airtight container in the refrigerator for up to 5 days. 

Freezing: Before freezing, I allow the curry to cool completely, then freeze it in sealed containers for up to 3 months.

Reheating: I reheat my curry in a saucepan over medium heat until warmed through. If it is too thick, I stir in a splash of water or veggie broth. Frozen curry should be thawed in the fridge overnight before reheating. 

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