Red Lentil Chickpea Curry With Coconut Milk is a creamy, flavorful, and spicy dairy-free recipe that's simple to make, high in protein, and ready in under 30 minutes.
This comforting and satisfying meatless meal is perfect for a quick vegan dinner loaded with wholesome plant-based ingredients.
Serve it with my yeast-free flatbread and cucumber vinegar onion salad on the side.
Red lentil chickpea curry is one of my favorite ways to turn humble pantry staples into something truly special-I even make a lentils and chickpeas salad all the time.
It's budget-friendly, quick to prepare, and perfect for an easy lunch or weeknight dinner when you want something protein-packed and filling.
The texture is beautifully thick and creamy, with a rich, savory flavor that feels both hearty and delicious in every bite.
It's perfect served with my pita bread or alongside roasted broccoli and potatoes.
If you enjoy this one as much as I do, you should also try my red lentil coconut curry or green peas curry for another cozy, tasty option.
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🥘Ingredients
- Chickpeas: I used canned for convenience, but you can cook your own from scratch if you prefer.
- Red lentils: Cook quickly and make the curry thick and creamy.
- Canned coconut milk: Adds rich, creamy texture-full-fat is best.
- Canned diced tomatoes: Balance the creaminess with a slight tang.
- Onion & garlic: Build a flavorful, savory base.
- Curry powder: Adds warm, classic curry flavor.
- Cumin: Brings earthy depth.
- Black pepper: Adds a gentle heat.
- Salt: Enhances all the flavors.
- Vegetable oil: I used olive oil, but any oil works.
- Water: Helps the lentils to cook until tender.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Chickpea Curry
Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes, until soft and translucent.
Step 2: Stir in the minced garlic, curry powder, ground cumin, and black pepper. Cook for about 1 minute, until fragrant.
Step 3: Add the red lentils, chickpeas, coconut milk, diced tomatoes, water, and salt. Stir well to combine.
Step 4: Bring to a boil, then reduce the heat and let it simmer partially covered for 12-13 minutes, stirring occasionally, until the lentils are tender. Remove from heat and stir in a squeeze of lemon juice, then finish with a sprinkle of red pepper flakes and chopped parsley.
📋Variations
- Add veggies: Add diced carrots, frozen peas, bell peppers, spinach, or kale for extra nutrients and color.
- Protein boost: Toss in tofu cubes or tempeh for an even higher-protein meal.
💡Marinela's Tips
- Use full-fat coconut milk; it gives the curry the richest, creamiest flavor.
- Stir occasionally while simmering to prevent the lentils from sticking to the bottom.
- Add more water if you prefer a thinner curry, or simmer longer for a thicker texture.
❓Frequently Asked Questions (FAQ's)
You can use light coconut milk, cashew cream, or oat milk, though full-fat coconut milk yields the richest, creamiest flavor.
Store leftovers in an airtight container in the fridge for up to 4-5 days. This curry also freezes well for 2-3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water or coconut milk if it's too thick.
📖 Recipe
Red Lentil Chickpea Curry With Coconut Milk (Vegan)
Equipment
- 1 Cooking pot
Ingredients
- 1 cup dried red lentils rinsed, drained
- 1 + ½ cups cooked chickpeas drained, rinsed
- 13.5 oz (400 ml) full-fat coconut milk
- 1 can (14 oz/400 gr) diced tomatoes
- 1 medium-sized onion chopped
- 3 garlic cloves minced
- 2 tablespoons olive oil or any vegetable oil
- 1 + ½ tablespoons curry powder
- ½ teaspoon cumin powder
- ¼ teaspoon ground black pepper
- ½-¾ teaspoon salt or to taste
- 1 cup fresh water
- 1-2 tablespoons lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion 4-5 minutes until soft and translucent.1 medium-sized onion, 2 tablespoons olive oil
- Add garlic, curry powder, cumin, and black pepper; cook 1 minute until fragrant.3 garlic cloves, 1 + ½ tablespoons curry powder, ½ teaspoon cumin powder, ¼ teaspoon ground black pepper
- Stir in red lentils, chickpeas, coconut milk, diced tomatoes, water, and salt. Mix well.1 cup dried red lentils, 1 + ½ cups cooked chickpeas, 13.5 oz (400 ml) full-fat coconut milk, 1 can (14 oz/400 gr) diced tomatoes, ½-¾ teaspoon salt, 1 cup fresh water
- Bring to a boil, reduce heat, and simmer partially covered for 12-13 minutes, stirring occasionally, until lentils are tender.
- Remove from heat; stir in lemon juice. Garnish with red pepper flakes and chopped parsley.1-2 tablespoons lemon juice
Notes
- Stir occasionally while simmering to prevent the lentils from sticking to the bottom.
- Add more water if you prefer a thinner curry, or simmer longer for a thicker texture.
- Store in an airtight container in the fridge for 4-5 days or freeze for 2-3 months.
Nutrition
If you try this red lentil chickpea curry, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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