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Lentil and Chickpea Yellow Curry [Vegan, Gluten-Free]

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This lentil and chickpea curry is spicy, hearty, packed with protein, and made with just six ingredients in two easy steps. Lentils are stewed in a coconut milk based yellow curry until fragrant, then served with chickpeas and any additional veggies and fresh herbs of your choice. Get ready for the most incredible, delicious, and simple curry.

Lentil and Chickpea Yellow Curry [Vegan, Gluten-Free]





Cook Time



For the Curry:

  • 1/2 cup lentils
  • 1 14-ounce can chickpeas
  • 2 14-ounce cans coconut milk
  • 6 garlic cloves, peeled and chopped
  • 3 tablespoons vegan yellow curry paste
  • 1 onion
  • Salt and pepper, to taste

For the Optional Add-Ins:

  • Lemon juice
  • Chopped bell pepper
  • 2 tablespoons cashew butter
  • Spiced cashews


  1. Heat a large pot. Use a bit coconut oil or just vegetable broth for frying the onions and garlic. Do this for at least 3 minutes, then add coconut milk, lentils, and yellow curry paste. Cook this for 20 minutes, but no longer than that. We don’t want the ingredients mushy or overcooked. Just 5 minutes from the end, add chickpeas.
  2. Choose your optional add-ons and customize your curry to your liking.

Nutritional Information

Per Serving: Calories: 284 | Carbs: 46 g | Fat: 20 g | Protein: 11 g | Sodium: 228 mg | Sugar: 4 g

Calculation not including optional mix-ins.





Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.



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0 comments on “Lentil and Chickpea Yellow Curry [Vegan, Gluten-Free]”

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Olivia McGeever
11 Months Ago

This was great and so fast! Double recipe for lunches served with rice. I also used 1 can coconut milk and 1/2 can water instead of the 2 cans milk. Also threw in some cashews!

11 Months Ago

I\'m going to make this but one can of coconut milk and a little water will be rich enough for me. We love coconut milk curries.

Olivia McGeever
26 Feb 2017

You were right - I also used 1 can and 1/2 can of water.

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