This vegan chickpea lentil curry combines soaked chickpeas and skin-on red lentils with onion, tomato and Indian spices in the pressure cooker. The chickpeas and lentils cook together, which makes it useful for a one-pot meal. This flavorful curry is hearty, satisfying, and perfect for a weeknight dinner. With simple ingredients that you can find in most grocery stores, this easy chickpea lentil curry is perfect for meal prep. It tastes even better the next day.
Serve it with roti, brown rice, basmati rice, cauliflower rice, or vegan naan bread for a complete meal.
Ingredients
- chickpeas (soaked overnight)
- red lentils (with skin,soaked overnight)
- large onion, chopped
- tomatoes, pureed or finely chopped
- ginger garlic paste
- oil
- curry powder (can be replaced with ground coriander,garam masala and turmeric)
- paprika
- Salt to taste
- fresh cilantro / coriander leaves, chopped optional
Refer to recipe card for details.
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Vegan chickpea lentil curry
Equipment
- instant pot /pressure cooker
Ingredients
- ½ cup chickpeas soaked overnight
- ½ cup red lentils with skin,soaked overnight
- 1 large onion chopped
- 3 tomatoes pureed or finely chopped
- 1 tablespoon ginger garlic paste
- 3-4 tablespoon oil
- 1 tablespoon curry powder
- 1 teaspoon paprika / red chili powder
- Salt to taste
- 3 cups water
- ¼ cup fresh cilantro / coriander leaves chopped
Optional (in case of not using curry powder)
- 2 teaspoon ground coriander powder
- 1 teaspoon garam masala powder
- ½ teaspoon turmeric
Instructions
Soak the Chickpeas and Lentils:
- Cover the dried chickpeas and lentils with plenty of water and soak overnight or for at least 4-6 hours. Drain before cooking.½ cup chickpeas, ½ cup red lentils
- The pressure-cooker method below is written for soaked dried chickpeas and lentils. If using canned chickpeas or lentils, skip the soaking step; use a separate shorter cooking method rather than pressure-cooking them for 20 minutes.
Sauté the Aromatics:
- In an instant pot or pressure cooker, heat olive oil or any vegetable oil over medium heat in saute mode.3-4 tbsp oil
- Add chopped onion and ginger garlic paste. Cook for 2-3 minutes until fragrant.1 large onion, 1 tbsp ginger garlic paste
Add the Tomatoes and Spices:
- Add tomato puree, curry powder and paprika, mixing well. Curry powder can be replaced with a mix of turmeric, ground coriander and garam masala.3 tomatoes, 1 tbsp curry powder, 1 tsp paprika , Salt to taste
- Simmer for 2-3 minutes to let the spices blend into the sauce.
Cook the Soaked Chickpeas and Lentils:
- Add the soaked and drained chickpeas and lentils along with water.3 cups water
- Cook for 20 minutes using the pressure setting in the Instant Pot.
- Once done, allow the pressure to release naturally.
Final Touches:
- Garnish with fresh coriander.¼ cup fresh cilantro / coriander leaves
- Simmer for another 2-3 minutes until the lentils and chickpeas absorb the flavors.
Serve and Enjoy:
- Serve warm with brown rice, basmati rice, or vegan naan bread.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Step-by-Step Instructions
- Soak the Chickpeas and Lentils:
- Cover chickpeas and lentils with plenty of water and leave them overnight. Drain them the next day or after 4-6 hours.
Sauté the Aromatics:
- In an instant pot or pressure cooker, heat olive oil or any vegetable oil over medium heat in saute mode.
- Add chopped onion and ginger garlic paste. Cook for 2-3 minutes until fragrant.
Add the Tomatoes and Spices:
- Add tomato puree, curry powder, paprika mixing well. Note- Curry powder can be replaced with a mix of turmeric,ground coriander & garam masala.
- Simmer for 2-3 minutes to let the spices blend into the sauce.
Cook the Chickpeas and Lentils:
- Add the soaked chickpeas and lentils along with water.
- Cook for 20 minutes with the pressure option in the instant pot.
- Once done, Allow the steam to release naturally.
Final Touches:
- garnish with fresh coriander
- Simmer for another 2-3 minutes until the tender lentils and chickpeas absorb the flavors.
Serve and Enjoy:
- Serve warm with brown rice, basmati rice, or vegan naan bread.
- Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ
Yes! cook these in the pot, add the water and cover with a heavy lid. Cook until the chickpeas are cooked. Cooking in a pot will need more water to cook.
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Yes! If using a can of chickpeas,lentils rinse and drain them before adding. use ½ the amount of water and cook for 5 minutes in the instant pot / pressure cooker .
This vegan dish pairs well with basmati rice, brown rice, cauliflower rice, or vegan naan bread.
For a bit of heat, add more cayenne pepper or black pepper. If you prefer a milder curry, reduce the spice amount.
Variations and Substitutions
- To achieve diverse textures in your dish, use a mix of red, green, and brown lentils.
- For a richer sweet potato curry, include sweet potatoes.
- Vegetables: Feel free to add red pepper, green pepper, or fresh spinach for extra nutrition.
- Spice Blend: Adjust the spice level by adding more cayenne pepper or black pepper.
Conclusion
This chickpea lentil curry works well for meal prep because the flavour develops further after cooking. Store leftovers chilled and reheat with a small splash of water if the curry thickens. For lovers of classic curry, this recipe provides a simple method for making a delicious chickpea and lentil curry at home.
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