Northern Spice-Infused Chickpea and Lentil Curry
A warming vegan curry featuring chickpeas and lentils gently simmered with aromatic northern spices and coconut milk. This indian-inspired vegan ready in about 50 minutes pairs dry red lentils, canned chickpeas, drained and rinsed, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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
- 1/2 cup dry red lentils
- 1 cup canned chickpeas, drained and rinsed
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 whole cinnamon stick
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- 1 tsp salt
- 2 cups water
- 2 tbsp, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1 whole cinnamon stick, cooking for 1 minute until spices release their aroma.
- Step 3: Add 1/2 cup dry red lentils, 1 cup drained canned chickpeas, 1 cup canned diced tomatoes, 2 cups water, and 1 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Step 4: Pour in 1 cup coconut milk and simmer an additional 10 minutes until lentils are tender and curry thickens. Remove cinnamon stick, stir in 2 tbsp chopped fresh cilantro, and serve warm with rice or flatbread.
Frequently asked questions
How long does Northern Spice-Infused Chickpea and Lentil Curry take to make?
Total time is about 50 minutes (15 min prep + 35 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 Northern Spice-Infused Chickpea and Lentil 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 dry red lentils from drying out.
Can I substitute ingredients in Northern Spice-Infused Chickpea and Lentil 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 Northern Spice-Infused Chickpea and Lentil Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Northern Spice-Infused Chickpea and Lentil Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
