Aromatic, herby, and packed with flavour, this lentil and chickpea dish is an easy way to recreate a classic Indian recipe at home without curry powder. Many of the ingredients are likely already in your pantry, so this recipe is easy to create in the kitchen.
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Lentil and chickpea curry is a traditional dish which includes fresh aromatics, protein-packed lentils and chickpeas, and nutrient-rich spinach.
Instead of crafting a dish like butter chicken covered in a delicious but decadent sauce, this recipe provides an equally tasty option that’s just as creamy yet healthier. It’s also vegan and vegetarian-friendly, making it a top choice for families interested in limiting their meat intake.
This recipe with lentils and chickpeas primarily has ingredients found in most pantries. Any elements of this recipe not found in your pantry can typically be found at the nearest market or ethnic store.
Also a bonus – the dry ingredients can last in your pantry for quite a while. So, any extra rice, lentils, and unopened canned chickpeas will be ready for future chickpea lentil curry or a similar recipe like Red Lentil Daal or Red Lentil and Coconut Soup.
The secret to the creamy curry sauce in this dish is the coconut milk, which also adds a slight sweetness. You can cut out dairy by including coconut milk yet still enjoy a creamy, rich consistency without guilt!
Red, green, or brown lentils will work with this dish. I love using green lentils for lentils and chickpea curry, as they provide an aesthetically pleasing colour. However, each lentil variety has a similar flavour and consistency.
Coconut milk is a critical ingredient for creating a creamy vegetarian curry! You can also use cashew cream for an equally decadent dish.
I love using basmati rice for Indian-inspired dishes, as it adds a nutty flavour and aromatic smell. You can also use any rice you have on hand, like brown rice to make this lentil and chickpea curry dish.
Chickpeas are a key ingredient in this lentil chickpea curry. While you can swap them out for another bean, the consistency and flavour will change when doing so.
Frozen Spinach or Fresh Spinach
Don’t worry if you forgot to purchase fresh spinach at the market; you can easily swap in frozen spinach for this lentil and chickpea curry!
See the recipe card for full information on ingredients and quantities.
3. Pour the rinsed lentils and stock into the pan, stir to combine (Image 3).
4. Add half of the coriander stir together and leave uncovered to simmer for 15 minutes (Image 4).
5. Add the coconut milk and spinach into the pan and season with salt and pepper (Image 5).
6. Stir to combine and cook for 10 minutes, until the lentils are fully cooked (Image 6).
7. Optionally roughly blend for a vibrant green colour, then add the chickpeas (Image 7).
8. Heat through for 2 more minutes. Divide cooked rice into 5 containers, then the curry. Seal and freeze 3 servings and pop 2 in the fridge. Thaw in the fridge and reheat in the microwave for 2 minutes (Image 8).
Can I reheat/freeze chickpea and lentil curry?
Yes, chickpea lentil curry freezes well. This lentil and chickpea recipe can stay in the fridge for up to five days. When you’re ready to eat a serving, you can reheat it on the stovetop with a pot.
If you’d like to freeze your easy chickpea lentil curry, start by storing it in an airtight container or plastic baggies. Then, you can keep it in the freezer for up to three months. It’s easier to reheat this curry if you separate it into 1-2 servings. Otherwise, you’ll have to defrost and reheat large batches, which will take longer to prepare.
Sauté onions then the garlic, ginger and allow the spices to bloom for a few minutes. This will add depth of flavour to your lentil curry.
Add some passata or a can of chopped/or plum tomatoes to your curry for added richness and tanginess.
Using coconut milk to give your curry a creamy texture or to reduce the calories use low fat coconut milk.
Add a squeeze of fresh lime juice to add contrast and brighten up the dish. The acid of the lime is the perfect combo and allows the flavours to come together at the end.
Yes, you can make this easy curry recipe beforehand! It’s better to make it the day before, as the flavours combine and intensify as it sits in the fridge. If you don’t get a chance to make it ahead of time, you can still expect a delicious dish.
Yes, you can make lentil and chickpea curry in both. You’ll need to sauté the aromatics first; then, you can begin layering the other ingredients and cook for the appropriate time.
If you tried this Lentil & Chickpea Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x