Chickpea and Lentil Curry

Short Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This chickpea and lentil curry is your cozy, superhero weeknight dinner. It hugs your stomach, it plays nice with leftovers, and it smells like you actually know what you are doing.

If you love plant based dinners that do not require ritual sacrifice of your free time check out this other fan favorite vegan chickpea and potato curry for inspo and more cozy vibes.

Why This Recipe is Awesome

This curry hits all the good notes with almost zero drama. It is creamy without dairy, smoky and warm from spices, and hearty enough to keep you full for hours. Best part It uses pantry champs like canned tomatoes and coconut milk so you do not need to run to the store mid-recipe.

It is also pretty foolproof. Burn it and I will be mildly offended but unlikely. Toast the cumin seeds for real because that tiny step pushes the flavor from fine to wow. Want meat instead Some days call for a different vibe and if that is you try a meaty alternative like this beef and broccoli Chinese recipe for those nights.

Short list of reasons you will love it

• Fast to toss together
• Great for batch cooking and leftovers
• Vegan friendly and flexible
• Tastes even better the next day

Ingredients You’ll Need

• 2 teaspoons neutral cooking oil yes vegetable oil works fine
• 1 1/2 teaspoons cumin seeds
• 5 cloves garlic minced unless you are doing garlic fear
• 1 tablespoon minced ginger fresh is best but frozen works
• 1 1/2 teaspoons turmeric
• 1 teaspoon ground coriander or 1 1/2 teaspoons coriander seeds added with the cumin seeds if you like whole seed crunch
• 3/4 teaspoon cayenne pepper or to taste because heat is personal
• 14 ounces crushed tomatoes one can
• Handful of cherry tomatoes halved optional but cute
• 1 14-ounce can unsweetened coconut milk or nondairy milk star ingredient for creaminess
• 1 cup cooked chickpeas drained and rinsed unless you used home cooked which is extra impressive
• 1 cup cooked French lentils or Puy or green lentils if cooking dried use 1/2 cup dried lentils cooked until al dente or swap for precooked canned lentils
• Salt and freshly ground black pepper to taste
• Drizzle of maple syrup to taste balances acidity yes you need tiny sweetness
• Fresh lime juice to taste because acid wakes everything up
• 1/4 cup chopped fresh cilantro for garnish optional but recommended unless you hate cilantro which is fine

Step by Step Instructions

1. Toast the cumin seeds Heat the oil in a large saucepan over medium high heat. Add the cumin seeds and cook about 45 seconds until they start to brown and smell nutty. Watch them carefully so they do not burn.

2. Cook the aromatics and spices Add the garlic and ginger and stir. Sprinkle in the turmeric coriander and cayenne. Cook for 2 minutes stirring constantly so the spices bloom and perfume your kitchen.

3. Add the tomatoes Pour in the crushed tomatoes and the cherry tomatoes if you are using them. Reduce the heat to low and simmer about 10 minutes until the flavors meld stirring frequently so nothing sticks.

4. Add the coconut milk chickpeas and lentils Pour in the coconut milk and add the chickpeas and lentils. Stir and cook about 2 minutes more until everything warms through and the sauce looks glossy.

5. Season and finish Taste and season with salt and freshly ground black pepper. Add a touch of maple syrup and squeeze of fresh lime juice to balance the flavors. Garnish with cilantro if you are doing garnishes today.

6. Serve up Spoon over rice or naan or just eat it out of the pot I will not judge. Leftovers reheat beautifully and the flavors deepen overnight so consider making extra.

Common Mistakes to Avoid

• Skipping the cumin toast That tiny step is flavor gold do not skip it.
• Overcooking the lentils If you cook lentils until they are mushy you will have a stew that feels sad Aim for tender but with a little chew.
• Forgetting to taste and adjust Curry benefits from balance so add salt and acid last and adjust slowly.
• Too much cayenne Start small and add more because you cannot unburn your tongue.
• Relying on canned coconut milk without shaking It separates in the can so give it a good stir before adding.

Alternatives & Substitutions

Want to swap stuff No problem here are some easy switches

• Oil swap Use olive oil or avocado oil if that is what you have on hand. I like neutral oil for a cleaner spice toast flavor but olive oil works in a pinch.
• Protein swap No chickpeas Try white beans or cubed tofu for a different texture. If you prefer meat I have used shredded chicken with success but it changes the vibe.
• Lentils swap Use red lentils for a thicker silkier curry but they cook faster so add them earlier or reduce other cooking time.
• Coconut milk swap Use any unsweetened nondairy milk for a lighter version but the curry will lose some creaminess.
• Sweetener swap Use brown sugar or honey instead of maple syrup if you are not strict about vegan rules. FYI honey is not vegan IMO so pick your lane.

If you want an idea for a sauce style swap check out this handy sauce guide for a different stir fry flavor profile beef and broccoli stir fry sauce and adapt thickness and seasoning if you get inspired.

FAQ

Q Will this freeze well
A Absolutely Yes freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Q Can I use dry chickpeas instead of canned
A Sure You will need to cook them first Soak overnight or pressure cook until tender then add as directed.

Q Is this spicy
A It can be as spicy as you want Reduce the cayenne for mild or add extra for a kick. The coconut milk also tames heat nicely.

Q Can I make this in a slow cooker
A You sure can Brown the seeds spices and aromatics first for best flavor then dump everything into the slow cooker and cook on low for a few hours until warm and happy.

Q How do I make it thicker or thinner
A For thicker simmer uncovered for a few minutes until it reduces For thinner add a splash of water or extra nondairy milk.

Q Do I have to use fresh lime juice
A Fresh is best but bottled will work in a pinch Fresh gives a brighter final lift though.

Q What to serve with it
A Rice is classic Naan or flatbread works too Roasted veggies and a simple cucumber salad make nice partners.

Final Thoughts

This curry feels like a warm hug after a long day but without the drama of complicated recipes. It is forgiving flexible and friendly to busy schedules. Make extra and high five yourself later when lunch tastes like culinary mastery. Cooking should be fun not stressful so take your time and taste as you go.

Now go impress someone or at least yourself with this cozy curry You earned it

Conclusion

For the original inspiration and a slightly different take check out this version Chickpea and Lentil Curry – Cooking For Peanuts

Chickpea and Lentil Curry

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A cozy, creamy chickpea and lentil curry that’s quick to prepare and perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 teaspoons neutral cooking oil
• 1 1/2 teaspoons cumin seeds
• 5 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 1/2 teaspoons turmeric
• 1 teaspoon ground coriander
• 3/4 teaspoon cayenne pepper (or to taste)
• 14 ounces crushed tomatoes (one can)
• Handful of cherry tomatoes, halved (optional)
• 1 14-ounce can unsweetened coconut milk
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cooked French lentils (or dried lentils, cooked until al dente)
• Salt and freshly ground black pepper to taste
• Drizzle of maple syrup to taste
• Fresh lime juice to taste
• 1/4 cup chopped fresh cilantro (for garnish)

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Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and cook for about 45 seconds until they start to brown and smell nutty.
2. Add the garlic and ginger and stir. Sprinkle in the turmeric, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
3. Pour in the crushed tomatoes and the cherry tomatoes (if using). Reduce the heat to low and simmer for about 10 minutes.
4. Pour in the coconut milk and add the chickpeas and lentils. Stir and cook for about 2 minutes more until everything warms through.
5. Taste and season with salt and freshly ground black pepper. Add a touch of maple syrup and squeeze of fresh lime juice.
6. Serve over rice or naan, or eat it straight from the pot.

Notes

This curry tastes even better the next day and is great for batch cooking. It is beginner-friendly and forgiving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 15g
• Cholesterol: 0mg

Keywords: curry, vegan, chickpeas, lentils, quick dinner