Spiced Vegan Lentil and Chickpea Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich and aromatic vegan curry combining red lentils and chickpeas simmered in a fragrant tomato and coconut milk sauce. This Indian-inspired curry recipe (vegan, gluten free), ready in about 55 minutes, pairs yellow onion, garlic cloves, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large, diced yellow onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cup rinsed red lentils
• 1 can (15 oz), drained and rinsed canned chickpeas
• 14 oz canned diced tomatoes
• 1 cup full fat coconut milk
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 1 1/2 cups, cooked for serving basmati rice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin; cook for 1 more minute, stirring constantly.
4. Step 4: Add 1 cup rinsed red lentils, 1 can (15 oz) drained and rinsed chickpeas, 14 oz canned diced tomatoes with juices, 1 cup full-fat coconut milk, and 2 cups vegetable broth. Stir well to combine.
5. Step 5: Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and curry thickens.
6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Serve hot over 1 1/2 cups cooked basmati rice and garnish with 1/4 cup chopped fresh cilantro.