This Chickpea Lentil Coconut Curry is easy and quick to make. This recipe makes about 4-6 portions, so it’s perfect for meal-prep and also freezes very well! So when you are in a pinch, just take one from the freezer, defrost, reheat and serve with rice or with a nice warmed up pita bread.

Chickpea Lentil Coconut Curry [Vegan]

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Cooking Time



  • 1 onion
  • 3 carrots
  • 5 cloves garlic
  • 1 tablespoon tomato paste
  • 4 cups diced tomatoes
  • 1 cup vegetable stock
  • 2 cups lentils (canned or pre-cooked)
  • 2 cups chickpeas (canned or pre-cooked)
  • 1 cup coconut milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon curry spices
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil


  1. Peel and finely dice onions, garlic and carrots.
  2. In a large pot, heat a tbs of oil and add diced onions, garlic and carrots. Sauté while stirring regularly, until the vegetables soften. Set the vegetables aside in the pot, and in the center add the spices and let them sauté, while stirring to prevent burning. When the spices release the aroma and darken (but must not burn!), mix them with the vegetables.
  3. Make room in the center of the pot again, add the tomato paste and again sauté until it darkens. Then, mix with the vegetables and pour over the diced tomatoes and vegetable stock. Season with salt and pepper to taste and simmer on low for about 20-30 minutes.
  4. When the sauce thickens, add pre-cooked or canned brown lentils, chickpeas, coconut milk and finely chopped parsley. Stir to combine and let cook another 5 minutes.
  5. Serve with cooked rice.


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