If you’re looking for an easy way to enjoy a flavorful curry packed with plant-based protein, this vegan chickpea lentil curry is a great recipe to try! It combines protein-rich chickpeas, a blend of Indian spices, and brown lentils. 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.
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 chickpeas and lentils with plenty of water and leave them overnight. Drain them the next day or after 4-6 hours.½ cup chickpeas, ½ cup red lentils
- Or you can avoid this step by using canned chickpeas and lentils.
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 tablespoon oil
- Add chopped onion and ginger garlic paste. Cook for 2-3 minutes until fragrant.1 large onion, 1 tablespoon ginger garlic paste
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.3 tomatoes, 1 tablespoon curry powder, 1 teaspoon paprika, Salt to taste
- 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.3 cups 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 coriander¼ cup fresh cilantro / coriander leaves
- 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.
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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 easy lentil and chickpea curry is perfect for anyone looking for simple vegan curry recipes. This delicious curry is full of plant-based protein and aromatic Indian spices, and it’s great for meal prepping. This delicious curry is packed with plant-based protein and Indian spices, making it ideal for meal prepping. 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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