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Chickpea and Lentil Curry

Creamy Chickpea and Lentil Curry That Will Wow Your Taste Buds

A delightful Chickpea and Lentil Curry that is creamy, vegan, and packed with flavor, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • ⅛ cup Water Add for cooking the onions; substitute with vegetable broth for richness.
  • 1 large Onion Finely diced; yellow or white preferred.
  • 1 can Chickpeas Canned for convenience.
  • 1 can Lentils Canned brown or green lentils.
  • 3 cloves Garlic Crushed; adjust to taste.
  • 1 cube Vegetable Bouillon Enhances flavor; can replace with vegetable stock.
  • 1 can Coconut Milk/Cream Full-fat for richness or low-fat for lighter option.
  • 1 cup Tomato Puree (Passata) Adds thickness and acidity.
For the Spices
  • 1 teaspoon Ground Ginger Fresh ginger is a great substitute.
  • 1 teaspoon Ground Cumin Essential for depth of flavor.
  • 1 teaspoon Ground Coriander Adds brightness.
  • 1 teaspoon Ground Turmeric Provides color and health benefits.
  • 1 teaspoon Ground Paprika For mild flavor.
  • ½ teaspoon Cayenne Pepper Adjust to taste.
For the Extras
  • 2 cups Spinach Optional for added nutrients and color.
  • ¼ cup Cilantro Fresh herb for garnish.
  • 1 tablespoon Maple Syrup/Coconut Sugar To balance the spices.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat ⅛ cup of water in a large pot over medium heat. Add diced onions and sauté for about 5 minutes until translucent.
    Chickpea and Lentil Curry
  2. Stir in crushed garlic and all spices. Cook for another minute, stirring continuously.
    Chickpea and Lentil Curry
  3. Add tomato puree, chickpeas, lentils, maple syrup, and vegetable bouillon. Pour in coconut milk and mix well.
    Chickpea and Lentil Curry
  4. Bring to a gentle simmer, cover, and cook for 10 minutes, stirring occasionally.
    Chickpea and Lentil Curry
  5. If adding greens, toss in spinach during the last 2 minutes of cooking.
    Chickpea and Lentil Curry
  6. Serve hot over brown basmati rice or with flatbreads, garnished with cilantro.
    Chickpea and Lentil Curry

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 5mg

Notes

This curry can be customized with various greens, and leftovers can be stored in the fridge for up to 5 days.

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