Print

Creamy Chickpea and Lentil Curry with Lemon

Print Recipe

A hearty and comforting plant-based curry made with creamy chickpeas, tender lentils, warm spices, and a splash of fresh lemon juice for brightness.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup dried red lentils, rinsed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14 oz) can coconut milk
  • 2 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
  2. Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using). Cook for 1 minute until fragrant.
  3. Add lentils, chickpeas, coconut milk, vegetable broth, diced tomatoes, salt, and pepper. Stir to combine.
  4. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and curry thickens.
  5. Stir in lemon juice, taste, and adjust seasoning if needed.
  6. Serve hot, garnished with fresh cilantro.

Notes

  • For extra creaminess, blend a portion of the curry before adding lemon juice.
  • This curry pairs well with rice, naan, or quinoa.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: chickpea curry, lentil curry, vegan curry, creamy curry, lemon curry

Find it online: https://yumcove.com/creamy-chickpea-and-lentil-curry-with-lemon/