Vegetarian Lentil and Chickpea Curry Simmered with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty vegetarian curry combining lentils and chickpeas simmered in fragrant spices and creamy coconut milk. This indian-inspired vegan (vegetarian) ready in about 55 minutes pairs dry brown lentils, canned chickpeas, coconut milk 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 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp cooking oil in a large pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and slightly golden.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp red chili powder. Toast the spices for 30 seconds while stirring.
  4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, then add 1 cup rinsed dry brown lentils, 1 can (15 oz) drained and rinsed chickpeas, and 3 cups vegetable broth. Bring to a boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
  6. Step 6: Stir in 1 can (14 oz) coconut milk and 1 1/2 tsp salt. Simmer uncovered for another 10 minutes until the sauce thickens and coats the lentils.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Vegetarian Lentil and Chickpea Curry Simmered with Coconut Milk 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 Vegetarian Lentil and Chickpea Curry Simmered with Coconut Milk?

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 brown lentils from drying out.

Can I substitute ingredients in Vegetarian Lentil and Chickpea Curry Simmered with Coconut Milk?

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 Vegetarian Lentil and Chickpea Curry Simmered with Coconut Milk 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.

Is Vegetarian Lentil and Chickpea Curry Simmered with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian, vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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