This Vegan Chickpea & Lentil Curry is creamy, delicious and nutritious. This melt in your mouth curry is perfect for a quick high fibre lunch, and it tastes amazing, served with basmati rice or brown rice. This is one curry vegans and non-vegans will absolutely enjoy. Let’s jump right into the recipe.
I absolutely love curry because they are flavourful, full of yummy spices, and creamy. This Vegan chickpea & lentil curry is no exception. Loaded with fibre from the chickpeas and lentils, creaminess from the coconut milk, and flavour from the spices. This is one curry recipe that’ts good for you and absolutely delicious too.
Vegan chickpea & lentil curry video
This curry is one of 3 high-fibre recipes I shared on my YouTube channel. Click the image below to watch the step-by-step process, as well as the other 2 delicious recipes.
Vegan chickpea & lentil curry ingredients
- Cooked chickpeas: I always have a jar of cooked chickpeas in my fridge, for recipes like hummus and salads. Check out this video on how to cook dried chickpeas and preserve them for long in your fridge here. You can also use canned chickpeas.
- Red lentils: I prefer the texture of red lentils in curries and soups. They also cook really fast because of their small size. However, you can use other types of lentils like the green or black variety. Make sure to pre-cook them first.
- Tomato puree
- Coconut milk
- Chopped onions
- Minced garlic
- Chopped habanero peppers or chillis
- Veg. oil
- Chopped cilantro/coriander
The Spices
- Curry powder
- Garam masala
- Coriander powder
- Ginger powder
- Seasoning cubes/powder
How to make vegan chickpea & lentil curry
- In a hot pan, sauté the chopped onions, chopped garlic, and habanero peppers until fragrant.
- Add in the spices and toast them in the oil for 2 minutes while stirring.
Tip: Adding the spices into the oil helps toasts the spices and brings out the delicious flavour and taste. Make sure to keep stirring so it doesn’t burn.
3. After 2 minutes, add the tomato puree, cooked chickpeas, red lentils and coconut milk. Give it a good stir and cover the pan. Cook for 5-10minutes or until the lentils are well cooked. Season with the seasoning cubes/ powder for extra flavour.
4. After 10 minutes, check the consistency of the curry. If it’s too thick, add more coconut milk or water. Season with black pepper and salt.
5. Finish off with some chopped tomatoes and chopped coriander.
6. Serve hot with basmati rice or brown rice. Enjoy.
Vegan Chickpea & Lentil Curry
Ingredients
- 1 cup cooked chickpeas
- 1 cup red lentils
- 1 cup tomato puree
- 1 can coconut milk
- ¼ cup chopped onions
- ½ tbsp chopped garlic
- 1 large habanero pepper "chopped"
- ½ tbsp garam masala
- 1 tbsp curry powder
- 1 tsp ginger powder
- Seasoning cubes/powder "to taste"
- 1 tbsp veg. oil
- Salt & pepper "to taste"
- chopped cilantro/corriander
Instructions
- In a hot pan, sauté the chopped onions, chopped garlic, and habanero peppers until fragrant.
- Add in the spices and toast them in the oil for 2 minutes while stirring.
- After 2 minutes, add the tomato puree, cooked chickpeas, red lentils and coconut milk. Give it a good stir and cover the pan. Cook for 5-10minutes or until the lentils are well cooked.
- After 10 minutes, check the consistency of the curry. If it's too thick, add more coconut milk or water. Season with black pepper and salt.
- Finish off with some chopped tomatoes and chopped corriander.
- Serve hot with basmati rice or brown rice. Enjoy.
Notes
Will you make this recipe?
Leave me a comment below or tag me over on Instagram @nookies_diaries, or use the hashtag #nookiesdiaries.
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