Looking for a delicious and hearty vegan dish weeknight dinner option that's also easy on the budget?
Look no further than this mouth-watering chickpea and lentil curry recipe!
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Prepared with simple ingredients you can find in any pantry, this flavorful dish is sure to become a favorite in your household.
The last time when I shared Instant Pot lentil curry, you all loved it.
Based on that response, this chickpea and lentil curry will also become your new go-to recipe.
This curry is packed with plant-based protein, fiber, and nutrients thanks to the combination of chickpeas and lentils.
It's a great option for vegetarians or anyone looking to incorporate more plant-based meals into their diet.
Why I love this recipe
- Kids love this kind of creamy chickpea curry.
- It's budget-friendly and requires only pantry staples.
- Cooking time is short, and cleanup is easy. It's a great way to prepare a quick and nutritional dinner.
- The leftovers taste even better the next day.
- Goes well with steamed basmati rice, quinoa, or brown rice.
Ingredients
- Brown or green dried lentils
- Can of chickpeas (garbanzo beans), drained and rinsed.
- Can of low-fat coconut milk or coconut cream.
- Fresh ginger
- Fresh garlic
- Spices: ground cumin, ground coriander, turmeric powder, garam masala and red chili (cayenne pepper) powder.
- Red Onion
- Tomato paste or tomato puree.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Begin by rinsing the lentils in a strainer under cold water. Soak the lentils for 30 minutes in a bowl.
Press the sauté button. Once hot, add olive oil and add ginger and garlic. Add onions and sauté for 2-3 minutes.
Add tomato paste and two tablespoons of water and mix well. Add all the spices and stir well.
Add soaked, drained lentils and canned chickpeas. Add salt and 2 cups of water. Mix well.
Close the lid, move the steam release handle to seal, and pressure cook on high for 10 minutes.
When timer expires, let the pressure release naturally.
Once the pin drops down, open the lid carefully and stir in coconut milk. Let it simmer for 2 minutes.
Garnish with fresh cilantro and serve warm with rice.
Stovetop method
- Heat oil in a large pot over medium heat.
- Add ginger and garlic, sauté for a minute.
- Add onions and cook until translucent.
- Add tomato paste and two tablespoons of water and mix well.
- Add spices and stir well.
- Add soaked, drained lentils and canned chickpeas. Stir well.
- Add salt and water (enough to cover the lentils by 1 inch).
- Bring it to a boil, then reduce the heat and let it simmer for 20 minutes or until the lentils are fully cooked.
- Stir in coconut milk to the tender lentils and let it simmer for an additional 2 minutes.
Garnish with fresh cilantro and serve warm with rice.
Storage
This chickpea and lentil curry can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or heat on the stovetop until warmed through.
Top Tips
- For a thicker consistency, mash some of the lentils and chickpeas while cooking.
- You can use any lentils for this recipe, but brown lentils, green lentils or red lentils hold up better in curries than red ones.
- For a creamier version, use full-fat coconut milk.
- Adjust the spice level according to your preference. If the dish turns out too spicy, add a teaspoon of lemon juice.
- Along with lentils, you can add vegetables like carrots, sweet potatoes, peas, or spinach for additional nutrients and texture.
- Use 2-3 teaspoons of curry powder instead of individual blend of spices.
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📖 Recipe
Easy Chickpea And Lentil Curry With Coconut Milk
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cup chickpeas - canned
- 1 cup lentil - dry brown or green
- 1 can coconut milk - 13.66 ounce
- 2 teaspoon ginger - grated
- 1 onion - chopped
- 2 garlic cloves - chopped
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala powder
- 2 teaspoon kashmiri red chili powder - or use paprika
- ⅓ teaspoon turmeric powder
- 2 tablespoon tomato paste
- salt to taste
- 2 cup water
- 1 tbsp olive oil
Instructions
- Begin by rinsing the lentils in a strainer under cold water. Soak the lentils for 30 minutes in a bowl.
- Press the sauté button. Once hot, add olive oil and add ginger and garlic.2 teaspoon ginger, 1 tablespoon olive oil, 2 garlic cloves
- Add onions and sauté for 2-3 minutes.1 onion
- Add tomato paste and 2 tablespoons of water and mix well. Add all the spices and stir well.½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon garam masala powder, 2 teaspoon kashmiri red chili powder, ⅓ teaspoon turmeric powder, 2 tablespoon tomato paste
- Add soaked, drained lentils and canned chickpeas. Add salt and water. Mix well.2 cup chickpeas, 1 cup lentil, salt to taste, 2 cup water
- Close the lid, move the steam release handle to seal, and pressure cook on high for 10 minutes.
- When timer expires, let the pressure release naturally.
- Once the pin drops down, open the lid carefully and stir in coconut milk. Let it simmer for 2 minutes.1 can coconut milk
- Garnish with fresh cilantro and serve warm with rice.
Stovetop method
- Heat oil in a large pot over medium heat.
- Add ginger and garlic, sauté for a minute. Add onions and cook until translucent.
- Add tomato paste and two tablespoons of water and mix well. Add spices and stir well.
- Add soaked, drained lentils and canned chickpeas. Stir well.
- Add salt and water (enough to cover the lentils by 1 inch).
- Bring it to a boil, then reduce the heat and let it simmer for 20 minutes or until the lentils are fully cooked.
- Stir in coconut milk to the tender lentils and let it simmer for an additional 2 minutes.
- Garnish with fresh cilantro and serve warm with rice.
Notes
- For a thicker consistency, mash some of the lentils and chickpeas while cooking.
- You can use any lentils for this recipe, but brown lentils, green lentils or red lentils hold up better in curries than red ones.
- For a creamier version, use full-fat coconut milk.
- Adjust the spice level according to your preference. If the dish turns out too spicy, add a teaspoon of lemon juice.
- Along with lentils, you can add vegetables like carrots, sweet potatoes, peas, or spinach for additional nutrients and texture.
- Use 2-3 teaspoons of curry powder instead of individual blend of spices.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Victoria Costa-Torres says
Can you make this in the instant pot?
Uma Raghupathi says
Yes
Elizabeth says
What can I use instead of coconut milk in these recipes? Vegetable or mushroom broth?
Uma Raghupathi says
Hi, you can skip or add broth or other milk substitutes.