Nourishing Chickpea & Lentil Curry

Name: Nourishing Chickpea & Lentil Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 brown onion, diced; 3 large carrots (350g / 12 oz), peeled and chopped; 4-5 garlic cloves, minced; 1 tablespoon fresh grated ginger; 2 tablespoons curry powder; 1 teaspoon garam masala; 1 teaspoon salt; 1 cup dry brown lentils, washed; 1 can (400g / 14 oz) diced tomatoes; 2 cups vegetable stock; 1 can (400ml / 14 oz) coconut milk; 1 can (400g / 14 oz) chickpeas, rinsed; 1 small head cauliflower (450g / 1lb), cut into small pieces; Juice of half a lemon

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This easy chickpea and lentil curry is a comforting, one-pot meal packed with Indian spices. It's a healthy, vegan recipe that's both hearty and delicious.

Chickpea and lentil curry in a bowl with rice and a spoon.

This chickpea and lentil curry is one of those meals that warms you from the inside out! It’s incredibly easy to make and brimming with comforting flavours.

Chickpeas and lentils provide a hearty base, offering plant-based protein and fibre. Everything is simmered in a rich tomato-coconut curry sauce, creating a warm and satisfying meatless meal. The cauliflower adds texture, while the carrots lend a delightful sweetness that makes every bite irresistible. Perfect for a weeknight, this dish is both rich in flavour and simple to prepare—all in one pot and ready in just 45 minutes using pantry staples.

Ingredients you’ll need

All you need to make this chickpea and lentil curry are a mix of pantry staples and fresh ingredients.

Coconut or Avocado Oil: Either works well in this recipe.
Chickpeas: Canned and pre-cooked; just simmer them in the sauce to absorb the flavour. Be sure to drain and rinse them.
Lentils: Use green or brown lentils, not red. Green and brown lentils cook similarly, while red lentils become mushy and cook faster.
Ginger & Garlic: About 1 tablespoon of each, minced, for added depth of flavour.
Vegetables: Brown onion, cauliflower, and carrots form the base. Feel free to use fresh or frozen veggies you have on hand.
Canned Tomatoes: Add flavour and help thicken the curry sauce.
Coconut Milk: Adds creaminess and smoothness; use full-fat canned coconut milk for the best result.
Broth: Vegetable or chicken broth (if not vegan) helps create the curry sauce.
Spices: A combination of mild curry powder and garam masala for maximum flavour.
Acidity: Fresh lemon juice, lime juice, or a splash of vinegar balances out the flavours.

Complete list of ingredients and amounts is located on the recipe card below.

Ingredients shown to make the curry recipe.

How to Make Chickpea and Lentil Curry

Sauté base: Heat coconut oil in a large pot over medium heat. Add onion and carrots, and sauté for 2 minutes until slightly softened.

Onion, carrot, ginger, ginger and spices added to the pot.

Add seasonings: Stir in garlic, ginger, curry powder, garam masala, and salt. Cook for 1 minute, stirring frequently.

Add lentils and liquids: Add lentils, diced tomatoes, vegetable stock, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.

Tomatoes, coconut milk and lentil added to the pot.

Cauliflower florets and chickpeas added to the pot.

Add chickpeas and cauliflower: Add chickpeas and cauliflower. Continue to simmer for 10 minutes, or until the lentils are tender and the cauliflower is cooked through.

Finish: Squeeze in some lemon juice and serve hot.

Substitutions and Tips

Time Savers: Use pre-diced garlic, a tube of ginger, ground spices, and a bag of frozen vegetables instead of fresh.
Beans: Substitute chickpeas with other beans like cannellini, navy, kidney, or butter beans.
Vegetables: Add any veggies you like! Frozen peas, kale, zucchini, white potatoes, sweet potato, broccoli florets, mushrooms, or any other vegetables in your fridge or freezer work well.
Coconut Alternative: For a coconut-free option, use ⅓ cup of peanut butter or cashew butter mixed with 1 cup of water. Alternatively, if not vegan, use 1 ¾ cups of heavy cream or half-and-half.

Serving Suggestions

Scoop the delicious chickpea and lentil curry into bowls some basmati rice, quinoa, roti or naan for a simple and filling meal. Serve it along with other side dishes like roasted Brussels, carrots, salad to make it a more filling meal.

How to Store

Refrigerate: The leftovers will last for about 5 days when kept in airtight containers in the fridge.
Freezing: Let the batch cool, then transfer it to freezer-safe containers and freeze. Let the frozen leftovers thaw in the fridge before reheating on the stove or in the microwave.

Recipe FAQ

What can I substitute for spices?

You can use your favourite curry paste as an alternative. I suggest 3 tablespoons of red curry paste.

Can I use canned lentils instead of dried lentils to make the curry?

Yes! Since canned lentils are already cooked, they will just need to be added towards the end of the cooking process to heat through and absorb the flavours. Reduce the cooking time and skip the initial simmering phase required for dried lentils.

Can I make this lower in fat?

Use extra vegetable broth or water instead of any creamy options.

Side shot of chickpea and lentil curry in a bowl with rice and a spoon.

More Curry Recipes

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One Pot Black Bean Curry

Chickpea Spinach Curry

Everyday Butter Bean Curry

If you try this chickpea and lentil curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.