If you’re looking for an easy and delicious vegan and plant-based recipe, try this Chickpea and Lentil Curry with Coconut Milk. It’s a one-pot dish that is full of warming spices and rich coconut flavor. This hearty curry is made both gluten-free and dairy-free.

chickpea and lentil curry served in bowl with spoon.

This recipe was originally published in 2021; it was updated and re-published in February, 2025.

This easy lentil and chickpea curry makes a satisfying and cozy weeknight dinner. It’s plant-based and the ingredients are simple items like canned tomatoes, chickpeas, onion, garlic, and curry powder.

Simple recipes with big flavors are my favorite kinds of recipes, how about you?

Also, lentils and chickpeas are both high in plant protein and fiber which makes this vegan dish quite filling.

It tastes delicious served up with Indian Yellow Rice or naan bread. If you want to save time you can make the rice a day ahead of time and just warm it up come dinner.

This delicious vegan chickpea curry with coconut milk will become one of your weekly staples! It’s easy to make and done in less than 45 minutes.

Why You Need This Recipe

  • Lentils are so easy to cook. You don’t have to soak lentils before you cook them.
  • You can use canned tomatoes, so the only fresh ingredients you need are the onions and garlic. You can even use frozen or pre-chopped onions from the grocery store.
  • This lentil curry cooks in about 45 minutes total, but most of the cooking time is hands-off.

Key Ingredients

ingredients for chickpea and lentil curry
  • Lentils – Use green or brown lentils in this recipe since they will hold there shape and won’t get mushy. There’s no need to soak the lentils as they will fully cook in the dish and soak up all the flavor of the broth, curry, and tomatoes.
  • Onion & garlic – Not only do onions and garlic make this dish more fragrant and flavorful but they’re also full of antioxidants that help fight inflammation.
  • Vegetable broth – Boxed vegetable broth or vegetable stock is an easy way to add a boost of flavor to a dish and is perfect for soups, stews, curries, and quinoa. Purchase several when they go on sale and use them as needed (or check out my recipe for Instant Pot Vegetable Broth).
  • Curry powder – Curry powder is a mixture of spices most commonly seen in Indian dishes (it can also be used as a garam masala substitute). It contains turmeric, coriander, cumin, and sometimes ground ginger. It adds a ton of flavor to a dish and pairs amazingly with coconut milk and tomatoes.
  • Coconut milk – I like to use full fat canned coconut milk for the thick and rich flavor but you can also use lite coconut milk.
  • Chickpeas – Chickpeas add a bit more texture to the lentils and more protein. They’re also known as garbanzo beans. Try my Garlic Roasted Chickpeas recipe!

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

how to make chickpea curry.

Step One

Check the lentils for rocks and then rinse them in a fine-mesh sieve.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Chop the onion and garlic and then sauté in a tablespoon of oil in a pot set over medium heat.

Step Three

Add the lentils, tomatoes, broth and curry to the soup pot and bring everything to a simmer.

Step Four

After 35 minutes, add the coconut milk, chickpeas, and lime juice or lemon juice. Return to a simmer for a few minutes.

Serve with your favorite gluten-free bread, cooked brown rice, fresh cilantro, basmati rice, flatbread, or with Indian Yellow Rice.

See my related article, “Is Pita Bread Good For You?“

photo of lentil curry close up to see texture.

Is Lentil Curry Healthy?

  • This recipe is a healthy, nourishing meal. Lentils are an amazing food full of plant-based protein and are generally easy to digest.
  • This dish has a nice balance of healthy fat, protein, and carbs, making it a well-balanced meal.
  • Most traditional Indian curries use cream, but this recipe uses full-fat coconut milk to make it dairy-free (it’s a great non-dairy heavy cream substitute).

Recipe Tips

  • Use full-fat coconut milk or coconut cream for the richest flavor in this lentil curry recipe. See my coconut cream substitutes if you need options.
  • Check the lentils for small rocks or debris before rinsing.
  • I recommend using curry powder for this recipe. But, if you don’t have it, you can use a blend of cumin, coriander, and turmeric instead.
  • Store leftovers in an airtight container; re-heat in the microwave or on the stovetop.
  • You can add more veggies to this delicious curry if you like. Spinach, sweet peppers, tomato paste, sweet potatoes, and mushroom would all taste great in this chickpea curry.

Recipe FAQs

Can I use red lentils to make lentil curry?

I recommend using brown or green lentils for this recipe. They hold their shape best when cooking. In a pinch, you can use red lentils, but the texture of the curry will be a bit mushier.

What if I don’t have curry powder?

You can use 1/4 teaspoon each of ground turmeric, ground coriander, and ground cumin instead. You could also use garam masala, cayenne pepper, fresh ginger, black pepper, or an Indian spice blend, if you prefer.

Can I use reduced-fat, light, or low-fat coconut milk instead of full-fat coconut milk?

Yes, but the recipe won’t be as flavorful.

Common Recipe Mistake (& How to Fix Them)

Even with a simple recipe like lentil chickpea curry, a few missteps can impact the final result. Here’s how to avoid the most common mistakes.

1. Lentil & Chickpea Texture Issues

  • Undercooked lentils? Soak them beforehand and add acidic ingredients (like tomatoes) later in the cooking process.
  • Too mushy? Simmer on low heat and add canned chickpeas toward the end.

2. Curry Consistency Problems

  • Too thin? Simmer uncovered, use full-fat coconut milk, or mash some lentils for a thicker texture.
  • Too thick? Add a little broth or coconut milk to loosen it up.

3. Flavor Imbalances

  • Lacking depth? Toast spices in oil, use fresh aromatics (garlic, ginger, onion), and balance with a hint of sweetness or acidity.
  • Too spicy? Stir in more coconut milk or a splash of lemon juice.
  • Too bland? Adjust spices gradually, adding garam masala or chili flakes as needed.

4. Bitter Taste

  • Bitter curry? Add a pinch of coconut sugar or extra coconut milk to mellow out the flavors.

More Vegan Soup Recipes You Might Like 

Or, see my entire index of clean eating soup and stew recipes.

Don’t Miss These Vegan Recipes

20+ Vegan & Gluten-Free Recipes (Main Dishes)

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Chickpea and Lentil Curry with Coconut Milk

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5 from 6 reviews

Print Recipe

If you’re looking for an easy and delicious pantry meal, try this Vegan Chickpea and Lentil Curry with Coconut Milk. It’s a one-pot dish that is full of warming spices and rich coconut flavor.

  • Total Time: 45 minutes
  • Yield: 5

Ingredients

Units Scale
  • 1 cup brown or green lentils
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 3 cups reduced sodium vegetable broth
  • 1 15–ounce can chopped tomatoes
  • 1 13.5–ounce can full-fat coconut milk
  • 1 13-5 ounce can chickpeas, rinsed and drained
  • 1 lime, juiced (optional, for serving)

Instructions

  1. Place the lentils in a fine-mesh sieve. Pick through the lentils to make sure there aren’t any tiny rocks. Then, rinse the lentils in cool water. Set aside to drain.
  2. Next, in a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for 3 minutes. 
  3. Add the lentils, curry powder, broth, and chopped tomatoes to the pot and turn the heat to high. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it simmer for 35 minutes. The lentils should absorb most of the moisture.
  4. Once the cooking time is complete, remove the lid and stir in the coconut milk, chickpeas, and lime juice (optional). Let the curry come back to a simmer and then turn off the heat and serve immediately.

Notes

  1. You can freeze any leftovers in an airtight container in the freezer for up to 2 months.
  2. Defrost in the refrigerator and re-heat the curry on the stovetop or in the microwave.
  3. If you don’t have curry powder, you can use 1/4 teaspoon each of ground turmeric, coriander, and ground cumin instead. 

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 365
  • Sugar: 5.2 g
  • Sodium: 162.7 mg
  • Fat: 15.2 g
  • Saturated Fat: 9.4 g
  • Carbohydrates: 44.2 g
  • Fiber: 8.9 g
  • Protein: 17.7 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.