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Creamy Lentil and Chickpea Curry

A delicious vegan curry packed with lentils and chickpeas, flavorful spices, and creamy coconut milk.

Course Main Course
Keyword creamy lentil and chickpea curry, healthy dinner recipe, vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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.

  3. 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.