Chickpea Lentil Curry

With over 40 5-star reviews, this Coconut Chickpea Curry is one of my favorite healthy dinner recipes! It’s so flavorful, easy to make, and has that signature cozy curry goodness we all love. Plus, as a busy mom of 3 littles, the fact that it comes together in under 30 minutes with mostly pantry ingredients is my favorite! If you’re looking for an effortless curry recipe, this one has been tested to perfection.

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 (opens in a new tab)
• Spices, like cumin powder, turmeric, garlic, and ginger
• Agave (opens in a new tab) (or honey, if not you’re not making this vegan)
• Canned chickpeas
• Dry lentils (opens in a new tab) 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!

TIP: Get the best, highest quality ingredients for this delicious curry at Thrive Market and get 25% off HERE! (opens in a new tab)

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:

1. 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.

2. Add the coconut goodness – Stir in coconut oil, then pour in coconut milk and season with cumin, turmeric, garlic, and ginger.

3. Sweet + spicy balance – Mix in agave (or honey), cayenne, salt, pepper, and crushed red pepper to taste.

4. Toss in the veggies & chickpeas – Add grape tomatoes and chickpeas, letting everything simmer together until flavors meld.

5. Finish with basil – Top with fresh or dried basil right before serving for that fresh, herby touch.

Tips for Making Vegan Chickpea Curry

• Use red or yellow lentils – They cook faster and create a creamier texture than green or brown lentils.

• Adjust spice levels – Love heat? Add more cayenne or crushed red pepper. Prefer mild? Skip the cayenne altogether.

• 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!

• Let it simmer – A few extra minutes on low heat will help the flavors deepen even more.

Red Lentil Chickpea Curry Variations

• Add more veggies – Bell peppers, spinach, sweet potatoes, or zucchini all work beautifully in this dish.

• Make it extra creamy – Stir in a spoonful of cashew cream or Greek yogurt (if not vegan) at the end.

• Switch up the protein – Swap chickpeas for white beans, or add tofu for extra plant-based protein.

• 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

• Steamed jasmine rice or brown rice

• Fluffy quinoa for a higher-protein option

• Warm naan bread for scooping

• A side of roasted vegetables for extra nutrition

• 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 (opens in a new tab) (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:

• Easy Spicy Vegan Potato Curry
• Pumpkin Curry Soup
• Thai Coconut Curry Shrimp

Watch How to Make this Chickpea Curry with Coconut Milk

[adthrive-in-post-video-player video-id=”eytgEvF3″ upload-date=”2019-09-12T08:00:00.000Z” name=”The Best Coconut Lentil and Chickpea Curry” description=”The BEST 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.”]

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ServingsServes 4

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4.65 from 45 votes

The BEST Thai 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.

Prep: 5 minCook: 25 minTotal: 30 min

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Ingredients

• ▢ 1/2 cup dry lentils
• ▢ 1 cup water
• ▢ 2 Tbsp coconut oil (opens in a new tab)
• ▢ 13.5 oz. can coconut milk (opens in a new tab)
• ▢ 1/2 Tbsp cumin powder
• ▢ 1 1/2 tsp ground turmeric (opens in a new tab)
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp ground ginger
• ▢ 2 Tbsp agave syrup (opens in a new tab) (or honey)
• ▢ 15 grape tomatoes (halved)
• ▢ 1 1/4 cups chickpeas (opens in a new tab) (canned)
• ▢ 1/4 tsp cayenne
• ▢ salt/pepper (to taste)
• ▢ crushed red pepper (opens in a new tab) (to taste)
• ▢ fresh or dried basil (optional)

Instructions

1. Bring the dry lentils and water to a boil.
2. Reduce heat and let simmer for about 10-15 minutes, or until the lentils are softened (and the water is absorbed).
3. Add in the coconut oil and stir.
4. Add in the coconut milk, cumin, turmeric, garlic, ginger, and agave.
5. Add in the cayenne, salt and pepper to taste, and desired amount of crushed red pepper.
6. While allowing the curry to simmer, add in the grape tomatoes and chickpeas.
7. Cook for about 7-10 minutes.
8. Serve and top with fresh or dried basil.
9. Enjoy!

Watch Me Make This

Notes

Carbs: 33  Fat: 27  Protein: 7

Nutrition

Calories: 390 kcal

Did you make this? I’d love to see!
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