Go Back
–+ servings
A bowl of creamy coconut chickpea-lentil curry, garnished with cilantro and lime wedge.

Creamy Coconut Chickpea–Lentil Curry

A rich and flavorful vegan curry made with chickpeas, red lentils, coconut milk, and warming spices. Perfect for a hearty, plant-based dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian-inspired, Thai-Inspired
Servings 6 bowls
Calories 380 kcal

Equipment

  • Large Pot or Dutch Oven
  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon or Spatula

Ingredients
  

Main Ingredients

  • 1 tbsp neutral oil or coconut oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste or 2–3 tsp curry powder use curry powder for Indian-inspired flavor
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 cup red lentils, rinsed
  • 1 can (14-15 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable stock plus more as needed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 cups mixed vegetables (cauliflower, sweet potato, bell peppers)
  • 1 tbsp almond butter or peanut butter adds creaminess
  • 1–2 tsp maple syrup optional, balances acidity
  • 1–1.5 tsp kosher salt to taste
  • 1 lime, juiced or 2–3 tsp lemon juice
  • ½ cup fresh cilantro, chopped or Thai basil

Instructions
 

  • Heat oil in a large pot over medium heat. Add diced onion with a pinch of salt; sauté 5–7 minutes until golden.
  • Add garlic and ginger; cook 1 minute. Stir in curry paste (or powder), cumin, turmeric, and garam masala; bloom 60–90 seconds until fragrant.
  • Stir in crushed tomatoes and simmer 2 minutes. Add coconut milk, stock, lentils, chickpeas, and vegetables. Bring to a gentle simmer.
  • Cover partially and cook 18–22 minutes, stirring occasionally, until lentils are soft and vegetables tender.
  • Stir in almond butter and optional maple syrup. Simmer briefly to emulsify. Season with salt, then remove from heat and add lime juice and cilantro.
  • Serve hot over rice or with flatbread. Garnish with extra herbs and lime wedges if desired.

Notes

For Thai flavor, use curry paste and Thai basil. For Indian-style, use curry powder and garam masala. Add spinach or kale at the end for extra greens.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 13gFat: 12gSaturated Fat: 7gSodium: 600mgPotassium: 950mgFiber: 11gSugar: 8gVitamin A: 80IUVitamin C: 25mgCalcium: 110mgIron: 5mg
Keyword Chickpeas, Coconut milk, Dairy-Free, Plant-based, Red Lentils, Vegan Curry
Tried this recipe?Let us know how it was!