This One-Pot Lentil Chickpea Coconut Curry is quick, easy to make, and great for a hearty vegan weeknight dinner. You can customize it and add as many veggies as you like, or keep it simple with canned tomatoes and carrots. Serve with an extra side of veggies, rice, or naan bread.
I’ve always loved using yellow curry powder in my recipes, but it’s only been in the past few years that I’ve started making Indian-inspired recipes. I don’t call my recipes authentic, but they have delicious, inspired flavors and are hearty and healthy.
I came up with this lentil curry recipe on a whim the other night when I was trying to make something for weekly lunch, using ingredients already on hand. This meal uses just a few ingredients, mostly pantry staples, so it’s great for a last-minute weeknight dinner.
One Pot Lentil Chickpea Coconut Curry Recipe Ingredients
- Lentils – I used canned lentils for this recipe. You’re more than welcome to cook your own from dry, but I’ve seen canned lentils become more available, and they can save a lot of time.
- Chickpeas – I was originally going to use lentils, but then I saw a can of chickpeas in the cupboard and thought it would be nice to add a different texture and flavor. Chickpeas and lentils go together well.
- Onion and Carrot – The only fresh veggies I used were onion and carrot. You’re welcome to add other veggies you enjoy; I wanted to keep it simple and easy, but that doesn’t mean you have to!
- Garlic and Ginger – Garlic and ginger add a ton of flavor to this curry-inspired recipe, and I encourage you to add as much as you like.
- Canned Tomatoes – I used a can of fire-roasted diced tomatoes. The fire-roasted ones have more flavor than the regular ones, but any kind will work. You could use fresh tomatoes if you have those on hand.
- Coconut Milk – I used one can of light, unsweetened coconut milk. Full fat would be great, too, and I probably would have used it if I had it on hand.
- Curry Powder – I use the regular yellow curry powder that you should be able to find in the spice aisle at most grocery stores. I’m not a curry powder expert, but let me know if you have any questions on what kind to use.
- Garam Masala – Garam Masala is an Indian spice blend made with warm spices, like cinnamon, cardamom, and cloves. It adds a nice depth of flavor and compliments the curry powder nicely.
- Fresh Cilantro and Lime Juice – I always love freshness in a hearty dish like this. Fresh lime juice and cilantro complement the other flavors in the recipe.
- Optional: Rice, Quinoa, Cooked Vegetables, Naan Bread
Why Your Body Will Love This Dish
- Eye Health – Carrots are an excellent source of Vitamin A, which is great for our vision. Carrots also contain lutein and zeaxanthin, antioxidants that protect the retina and lens.
- Skin, Heart, and Brain Health – Carrots are super. They contain retinol, lycopene, and biotin, which are great for the skin; carotenoids that protect the brain; and potassium, which helps manage blood pressure.
- Cancer and Diabetes Protection – Carrots have a low glycemic index, preventing blood sugar spikes, and are also thought to lower cancer risk.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
- Fiber – Lentils and Chickpeas offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer.
How To Make An Easy One-Pot Indian-Inspired Curry Recipe
- Heat a large skillet over medium heat and add the olive oil, onion, and carrots. Stir and cook until both are softened, about 5 minutes. Next, add garlic and ginger and cook for another 2-3 minutes.
- Add the spices to the veggies, mix together, and cook for 30 seconds. Next, add the can of tomatoes (you can drain some juice or leave all of it), lentils, and chickpeas. I like to cook this mixture together for just a couple of minutes and then add the can of coconut milk. Season with salt and pepper and let simmer on low for about 10 minutes, stirring occasionally. You want the mixture to thicken up while allowing the flavors to develop.
- Once finished cooking, add a squeeze of fresh lime juice and a small handful of chopped cilantro to the curry. Serve with your favorite grain and veggies, and enjoy!
Recipe Frequently Asked Questions
- Is this curry recipe vegan? Yes!
- Is this gluten-free? Yes!
- Is this recipe freezer-friendly? Yes, cook the recipe from start to finish, allow it to cool completely, and then put it in a freezer-safe container and freezer for up to 3 months.
- How long will leftovers last in the refrigerator? Leftovers should last about 4-5 days if stored in an airtight container.
- Can I add extra vegetables? Of course! Add as many veggies as you like.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Delicious Ways To Use Yellow Curry Powder?
Curried Chickpea Salad Sandwiches
One Pot Coconut Curry Lentil and Sweet Potatoes
Creamy Broccoli Salad with Curry Tahini Dressing
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One Pot Lentil Chickpea Coconut Curry
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This One Pot Lentil Chickpea Coconut Curry is quick and easy to make and great for a hearty vegan weeknight dinner! You can customize it and add as many veggies as you like, or just keep it simple with canned tomatoes and carrots. Serve with an extra side of veggies, rice or naan bread.
Ingredients
- 2 teaspoons extra virgin olive oil, or coconut oil
- 1/2 diced yellow onion
- 1 cup small diced carrot
- 2–3 cloves minced garlic
- 1 teaspoon freshly grated ginger
- 2 teaspoons yellow curry powder
- 3/4 teaspoons garam masala
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (15 oz) can cooked lentils, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (13.66 oz) can unsweetened coconut milk, full fat or lite
- Salt and black pepper, to taste
- Fresh lime juice and cilantro, if desired
- Optional sides: steamed veggies, rice, naan bread
Instructions
- Heat a large skillet over medium heat and add the olive oil, onion and carrots. Stir and cook until both are softened, about 5 minutes. Next, add in the garlic and gingerand cook for another 2-3 minutes.
- Add the spices to the veggies, mix together and cook for 30 seconds or so. Next, add in the can of tomatoes (you can drain some juice out or leave all of it), lentils and chickpeas. I like to cook this mixture together for just a couple minutes and then add the can of coconut milk. Season with salt and pepper and let simmer on low for about 10 minutes, stirring occasionally. You want the mixture to thicken up a little bit, while also allowing the flavors to develop.
- Once finished cooking, add a squeeze of fresh lime juice and a small handful of chopped cilantro to the curry. Serve with your favorite grain and veggies and enjoy!
Notes
You can use two cans of lentils or two cans of chickpeas instead of a can of each, if desired.
Leftovers are great for taking to lunch the next day!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Indian Inspired
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