Timeless Vegan Lentil and Chickpea Curry

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A creamy, spiced lentil and chickpea curry, cooked in coconut milk and seasoned with warming spices for a comforting plant-based dish. This Indian-inspired vegan recipe, ready in about 55 minutes, pairs brown lentils, chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, 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 dry brown lentils
• 1.5 cups canned, drained chickpeas
• 2 cups coconut milk
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 tbsp grated ginger
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 2 cups vegetable broth
• 1/4 cup, soaked and blended cashews

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Instructions

1. Step 1: In a large pot, sauté onion, garlic, and ginger over medium heat for 5 minutes until softened. Stir in tomato paste and cook for 2 minutes.
2. Step 2: Add lentils, chickpeas, curry powder, and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until lentils are tender.
3. Step 3: Stir in coconut milk and cashew puree. Cook for 10 minutes until sauce thickens and becomes creamy. Season with salt and pepper.
4. Step 4: Serve immediately, garnished with fresh cilantro and a squeeze of lime. Store leftovers in an airtight container for up to 3 days.