Coconut Red Lentil & Chickpea Curry
A rich, aromatic curry with red lentils, chickpeas, and creamy coconut milk, spiced with turmeric and cumin for a vibrant weeknight feast. This indian-inspired vegan ready in about 55 minutes pairs red lentils, (15 oz), drained chickpeas, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 1 can (15 oz), drained chickpeas
- 1.5 cups vegetable broth
- 1 tbsp coconut oil
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 can (14 oz) coconut milk
- 1 tbsp lime juice
Instructions
- Step 1: In a large pot, combine 1 cup rinsed red lentils, 1 can drained chickpeas, 1.5 cups vegetable broth, and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes until lentils are tender.
- Step 2: Heat 1 tbsp coconut oil in a skillet over medium heat. Add 1 diced onion and sauté for 5 minutes until soft. Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Stir 1 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp cayenne pepper (optional) into the onion mixture, cooking for 30 seconds until aromatic.
- Step 4: Add the cooked lentil-chickpea mixture and 1 can coconut milk to the skillet, stirring to combine. Simmer uncovered for 10 minutes on low heat, stirring occasionally, until sauce thickens and coats the back of a spoon.
- Step 5: Stir in 1 tbsp lime juice and season with salt to taste. Serve hot with rice for a complete meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Red Lentil & Chickpea Curry take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Red Lentil & Chickpea Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Coconut Red Lentil & Chickpea Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Red Lentil & Chickpea Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Red Lentil & Chickpea Curry?
Indian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
