A delicious vegan curry packed with lentils and chickpeas, flavorful spices, and creamy coconut milk.
This Creamy Lentil and Chickpea Curry is full of hearty lentils and chickpeas, deliciously spiced, and is made in less than 30 minutes.
I would thrive off chickpea curries when I was vegan a few years back – it’s hearty, full of flavor, and so simple and easy to make!
Chickpeas and lentils are excellent plant-based protein options because they are also high in fiber and provide additional vitamins/minerals (B vitamins, iron, magnesium, and potassium).
Not to mention, this recipe takes 30 minutes or less to make!
How to make Creamy Lentil and Chickpea Curry:
- Add roma tomatoes and onion to a baking sheet. Broil on high for 8-10 minutes until blistered. Add to a high powdered blender along with garlic cloves and 2 tbsp water. Blend until combined, set aside.
- Heat oil in a large skillet over medium-high heat. Add cumin and mustard seeds. Toast for 1-2 minutes until seeds start to pop, stirring constantly to prevent burning. Add chickpeas and a pinch of kosher salt. Cook for 3-4 minutes until golden brown.
- Add blended tomato mixture, bay leaves, and spices. Cook for 5-6 minutes until reduced and flavorful. Add lentils and coconut milk. Bring to a simmer and cook for 3-4 minutes. Remove from heat and stir in cilantro, salt, and pepper. Add more salt and pepper to taste, if needed.
Why you’ll love this Creamy Lentil and Chickpea Curry:
- Simple and easy to make – easy to follow and ready in less than 30 minutes.
- Packed with flavor from whole and ground spices.
- 100% vegan and full of plant-based protein and fiber.
- Oh so delicious!
Frequently asked questions:
Can I sub the whole spices with ground?
Yes! You can substitute the 1 tsp cumin seeds with 3/4 tsp ground cumin and 1 tsp mustard seeds with 3/4 tsp ground mustard powder.
Does this recipe freeze well?
Yes! Transfer cooled curry to a freezer friendly ziplock bag or air tight containers. Reheat in a microwave or in a pot on stovetop until warm.
If you’re looking for more yummy curry recipes, you’ll also love this Creamy Harissa Chickpea Curry, this Thai Yellow Curry with Tofu, and this Vegan Butternut Squash & Chickpea Coconut Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A delicious vegan curry packed with lentils and chickpeas, flavorful spices, and creamy coconut milk.
- 2 roma tomatoes
- ½ white onion, roughly chopped
- 3 cloves garlic, peeled
- 1 tbsp olive oil
- 1 tsp whole cumin seeds
- 1 tsp whole mustard seeds
- 1-15 oz can chickpeas, drained and rinsed
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 1 cup cooked brown lentils (~½ cup dry, cooked in broth, preferably)
- ½ cup full-fat coconut milk
- ¼ cup finely chopped fresh cilantro
- ½ tsp kosher salt
- Freshly cracked black pepper
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Add roma tomatoes and onion to a baking sheet. Broil on high for 8-10 minutes until blistered. Add to a high powdered blender along with garlic cloves and 2 tbsp water. Blend until combined, set aside.Â
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Heat oil in a large skillet over medium-high heat. Add cumin and mustard seeds. Toast for 1-2 minutes until seeds start to pop, stirring constantly to prevent burning. Add chickpeas and a pinch of kosher salt. Cook for 3-4 minutes until golden brown.
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Add blended tomato mixture, bay leaves, and spices. Cook for 5-6 minutes until reduced and flavorful. Add lentils and coconut milk. Bring to a simmer and cook for 3-4 minutes. Remove from heat and stir in cilantro, salt, and pepper. Add more salt and pepper to taste, if needed.
