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.
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 to really make recipes that are Indian inspired. I definitely don’t call my recipes authentic, but they have delicious Indian inspired flavors and they’re super 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 that we already on hand. This meal uses just a few ingredients, most of which are 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 are more than welcome to cook your own from dry, but I’ve been seeing canned lentils available more and more these days and they can save a lot of time!
- Chickpeas – Originally I was just going to use lentils, but then saw a can of chickpeas in the cupboard also 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 are more than welcome to add in other veggies that you enjoy. I just 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 even use fresh tomatoes if you have those on hand.
- Coconut Milk – I used one can of lite unsweetened coconut milk. Full fat would be great too, and I probably would have used full fat if I had it on hand.
- Curry Powder – I just 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 make with warm spices, like cinnamon, cardamon and cloves. It adds a nice depth of flavor and compliments the curry powder nicely.
- Fresh Cilantro and Lime Juice – I always love some freshness in a dish that’s hearty like this. Fresh lime juice and cilantro add that, while also complimenting the other flavors in the recipe.
- Optional: Rice, Quinoa, Cooked Vegetables, Naan Bread
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 in the garlic and ginger and 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!
Recipe Frequently Asked Questions
- Is this curry recipe vegan? Yes!
- Is this gluten free? Yes!
- Is this recipe freezer friendly? Yes, cook recipe from start to finish, allow to cool completely and then put in a freezer safe container and freezer for up to 3 months.
- How long will leftovers last in the refrigerator? If stored in an airtight container, leftovers should last about 4-5 days.
- 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 get back to you 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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