Creamy Chickpea and Lentil Curry
Double your pulse rate with a delicious curry that puts legumes front and centre. Combining chickpeas, lentils, aromatics, spices, and coconut milk, it's a hearty vegan main that's worth getting excited about.
Ingredients
- 1 tablespoon coconut oil (or other cooking oil)
- 1 onion, finely chopped
- ½ teaspoon salt
- 4 garlic cloves, finely chopped
- 1½ tablespoons minced ginger (approx. 1.5 inch whole piece)
- 1-2 chillies, thinly sliced (start small and add to taste)
- 2 teaspoons ground cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon ground turmeric
- 1x 14 oz (400 g) tin tomatoes
- 1x 14 oz (400 g) tin chickpeas, drained and rinsed
- 1x 14 oz (400 g) tin green lentils, drained and rinsed
- 2 cups (480 ml) water or vegan stock (plus more if needed)
- 1x 7 oz (200 ml) tin coconut milk (or ½ standard tin, see notes)
- 3½ oz (100 g) fresh spinach (optional, see notes)
- 1 lime, zest and juice
- 1 teaspoon garam masala
- Small handful fresh coriander, chopped (optional)
Instructions
- Heat the oil in a large pan on medium heat and add the chopped onion. Sprinkle with salt and soften for 6-8 minutes.
- Stir in the chopped garlic, ginger, and chilli, and cook for another few minutes.
- After a few minutes, add the cumin, fenugreek, and turmeric. Mix well and cook for another minute, adding a little more oil if needed.
- Next, stir in the chopped tomatoes and cook for a few minutes. Add a little water to the empty tin, swirl it around, and add this to the pan.
- After a few minutes, add the drained chickpeas and lentils along with the water (or stock). Mix well, bring to a gentle simmer, then turn down the heat and cook on low for 8-10 minutes, stirring regularly. You can add more water if the curry seems too thick, but bear in mind you'll also be adding coconut milk.
- After 8-10 minutes, stir in the coconut milk and spinach (you may need to add the leaves one handful at a time to help them wilt down). Add half the zest and all the juice of the lime, mix well, and cook for 5 minutes.
- Stir in the garam masala and fresh coriander and cook for another couple of minutes.
- Adjust the seasoning to taste, adding any extra salt or lime zest, and serve with boiled rice or pilau rice (see serving suggestions for more ideas). 📸 See recipe steps >📖 Table of contents >
Notes
Quantity: You can make this stretch further with more chickpeas and/or lentils, extra tomatoes, and a little extra water if necessary.
Coconut milk: If using half a standard tin (14 oz / 400 ml), you might want to make sure the liquids and solids are combined before adding.
Reduce fat: For a lower-fat version, you can swap the coconut milk for a 'light' variety or alternative such as homemade cashew cream.
Frozen spinach: You could use frozen spinach instead of fresh – just be sure to add this to the pan earlier on so that it's heated through.
Spices: Other spices that would go well here include cardamom (4-6 pods), cloves (3-4), fennel seeds (1 teaspoon), or ground coriander (1 teaspoon).
Gluten-free: To make this 100% gluten-free, use a vegan stock that is certified or labelled as such (or just use water). You'll also want to serve with gluten-free sides such as rice.
Storage: Refrigerate for up to four days or freeze for up to six months. Like many curries, this is a great one to prepare in advance for easy future meals.
* The nutrition info below is for one serving, based on a total of four servings (and not including sides such as rice).
Nutrition
Calories: 331kcalCarbohydrates: 39gProtein: 14gFat: 16gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 638mgPotassium: 1035mgFiber: 12gSugar: 8gVitamin A: 2938IUVitamin C: 43mgCalcium: 139mgIron: 8mg
Nutrition Facts
Creamy Chickpea and Lentil Curry
Amount Per Serving
Calories 331
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 638mg28%
Potassium 1035mg30%
Carbohydrates 39g13%
Fiber 12g50%
Sugar 8g9%
Protein 14g28%
Vitamin A 2938IU59%
Vitamin C 43mg52%
Calcium 139mg14%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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