Creamy Chickpea and Lentil Curry

Looking for a flavour-packed curry that also happens to be really nutritious? This chickpea and lentil curry is exactly what you need.

Bowl of lentil curry and rice with roasted chickpeas on top

Packed with a variety of rich aromatic spices and nutrient-rich plants, this curry is my go-to alternative to a takeaway when I want something a bit healthier that doesn’t compromise on flavour.

Plus, I love the combination of the curry roasted chickpeas with the creamy lentil base for a fun variation in texture, so I hope that you do too!

What You’ll Need

This curry might look intimidating at first with its long list of ingredients, but I promise you, it is so simple to make.

You’ll probably find most of these ingredients in your kitchen cupboard, but if not, they’re readily available in any supermarket.

Flavour is always a priority with my recipes, so I wanted to make sure this chickpea and lentil curry was not only full of nutrients, but could also wow anyone who is a little sceptical of plant-based curries!

  • Oil – Any oil will do, I like to use olive oil or rapeseed oil.
  • Onion
  • Carrot
  • Pepper
  • Garlic
  • Ginger puree – This is often found in the fresh herbs and spices section of the vegetable aisle in the supermarket.
  • Herbs and spices – Chilli flakes, Cumin, Dried coriander, Ground turmeric, Garam masala and Curry powder.
  • Dried red lentils
  • Chickpeas
  • Chopped tomatoes
  • Coconut milk
  • Vegetable stock
  • Juice of half a lemon
  • Spinach
  • Salt and pepper

🌱 Total number of plant points: 10+

This curry includes a variety of legumes, vegetables and spices, totalling to around 10 plant points (with it being slightly more if you added chilli flakes).

How to Make this Chickpea and Lentil Curry

1) Sauté the Onions and Garlic:

Add some oil to a large pan and sauté the diced onions on a medium-low heat. Then add the garlic and sauté for a minute.

2) Add the vegetables and spices:

Add the carrot, pepper, ginger and red chilli flakes with water and cook until soft. Then add the spices and cook for a further minute.

3) Wash the lentils:

In a colander or sieve, rinse the red lentils until the water runs clear.

4) Add the other ingredients:

Mix in the lentils, tomatoes, coconut milk and stock and cook on low.

5) Roast the chickpeas:

Whilst the curry is cooking, roast the chickpeas with curry powder until crispy in a frying pan or in the oven.

6) Finish with lemon and spinach:

Once cooked stir in the lemon juice and spinach until it wilts.

Variations and Substitutions

  • Chickpeas mixed into the curry: For ease, you can miss out the step of roasting the chickpeas and instead just add them to the curry. Though personally, I love the burst of flavour the curry roasted chickpeas add so I think it’s worth the extra dish to wash up!
  • Coconut milk: To make this curry lower in saturated fat, you can switch to a reduced fat coconut milk. Though bear in mind that this will reduce some of that delicious creamy coconut flavour.
  • Ginger puree: Instead of using ginger puree, you can simply grate some fresh ginger into this curry.
Bowl of chickpea and lentil curry

How to Store and Reheat this Curry

Once cooked and cooled, this chickpea and lentil curry will last up to 4 days in the fridge in an airtight container. I like to keep the lentil curry base and the roasted chickpeas in separate containers to keep some crunch on the chickpeas (though they will lose their crunch quite quick), but if it’s easier you can just throw them into one container.

This chickpea and lentil curry is also perfect for freezing. Just make sure the curry is cooled down, then add to freezer-friendly sealed containers in portions (I combine the chickpeas and the lentil curry base if freezing). Always remember to label with the date it was made and consume within 3 months.

To reheat, I simply put a portion in the microwave for several minutes (or longer if from frozen) or reheat in a pan until warmed right through.

What to Serve with Chickpea and Lentil Curry

  • Rice: Adding brown rice with this curry will add an extra plant point to this meal. For ease, I sometimes buy microwavable brown and wild rice packs, which will contribute to 2 additional plant points!
  • Naan bread or poppadoms: If you want this curry to feel more indulgent (it makes a great option for a Friday night ‘fakeaway’) you can also serve it with your favourite flavour naan breads or poppadoms.
  • Fresh coriander: Not my cup of tea but I know lots of people who love the addition of fresh coriander to their curry – so if this is you, go wild!

Other Curry Recipes You’ll Love

Creamy Chickpea and Lentil Curry

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Servings 6


  • 1 tbsp olive/rapeseed oil
  • 1 large brown, diced
  • 1 large carrot, diced
  • 1 pepper, diced
  • 4 garlic, crushed
  • 1 tbsp ginger puree
  • 1 tsp dried chilli flakes
  • 1 tbsp ground cumin
  • 1/2 tsp dried coriander
  • 2 tsp ground turmeric
  • 2 tsp ground garam masala
  • 250g dried red lentils, rinsed and drained
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 500 ml vegetable stock
  • Salt and pepper
  • Juice of half a lemon
  • 2-3 handfuls spinach, washed

Roasted Chickpeas

  • 1 tbsp olive/rapeseed oil
  • 1 tin chickpeas, rinsed and drained
  • 1 tbsp curry powder


Roasted Chickpeas

  • Whilst the curry is cooking, drain and wash the chickpeas and dry them with a paper towel.
  • In a bowl, add the chickpeas, oil and curry powder and mix until evenly coated.
  • Add the chickpeas to a frying pan and fry on a medium-low heat for 15 mins until crispy. Alternatively, you can roast them in the oven at 160℃ fan in an oven dish for 20 minutes until crispy and golden.

Lentil Curry Base

  • In a large pan add oil and the onion and fry for 3-4 minutes on a medium-low heat, continuously stirring, until it gets soft but not browned. Then add the crushed garlic and cook for another minute.
  • Reduce the heat and add the carrot, pepper, ginger, red chilli flakes and a dash of water (adding more water if needed to stop it sticking) and cook with a lid on for 10 minutes.
  • Add the cumin, coriander, turmeric and garam masala to the pan and cook, stirring for 1 minute.
  • Stir in the lentils, tomatoes, coconut milk and stock and cook on a medium-low heat with the lid on for 15 minutes, stirring occasionally. Then cook with the lid off on a low heat for another 15 minutes.
  • Once cooked, stir in the lemon juice and the spinach until it wilts.
  • Serve the curry with the roasted chickpeas scattered on top or mixed through.
Keyword Chickpeas, curry, vegan, vegetarian


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