Chickpea and Lentil Curry an Easy Vegan Meal

Chickpea and lentil curry is a delicious, spicy and easy Indian-influenced vegan meal that will keep you warm on those cold winter nights.

Whilst cooking this dish takes around 45 minutes (including prep) it is wonderfully easy, blend some onions, garlic and ginger, then fry them. All you then have to do is chuck everything into a pan and put your feet up!

Red Lentil and Chickpea “Kinda” Dahl

You don’t have to hunt far and wide on my website before you bump into Indian-inspired dishes.

They come in all shapes and sizes from the classic Lamb Madras and chana aloo to the glorious chicken dhansak and mushroom biryani.

This vegan chickpea and red lentil curry is a bit of a made-up affair and it is loosely based on Indian dahl recipes.

Like many of my Indian and Pakistani-inspired recipes, it begins with an onion, garlic and ginger paste.

Then a collection of spices, a bit of heat from chilli and that is about it.

It’s a really easy vegan curry, you can even use tinned chickpeas, I always do.

Just like my rajma masala, vegetable bhuna and butter bean curry recipes, which are also vegan, this is meant to be a store cupboard recipe!

Something I can rustle up from stuff that is always at home and boy is it delicious.

Frequently Asked Questions

Can I use fresh chickpeas?

Yes, although this very much stops this dish from being a quick curry. Although cooking chickpeas in an Instant Pot without soaking does help a little.

Can I use other types of lentils?

Yes, this works well with both green and brown lentils although the colour does become a little “murky” if you use them.

What are anardana seeds?

Anardana seeds are dried pomegranate seeds and you can buy them crushed. Although I usually buy mine whole and crush them in a spice grinder or pestle and mortar.

Their fruity aroma is incredible and they add a wonderful sweet and sour vibe to a dish. I’ve been playing around adding them to my sweet and sour chicken pathia recipe in place of amchur.

What is Asafoetida?

Asafoetida or hing as it is also called is often at the heart of Indian vegan dishes

I use it in a host of my vegan curries, like my chickpea and sweet potato curry and my spinach and mushroom curry.

When you first add it to the pan it has a huge aroma, it is also prized for its “digestive” qualities and its ability to reduce a build-up of gas.

Serving Suggestions.

These warming curried lentils really do sing alongside some vibrant vegetables and a bit of sweetness.

As a result, I usually serve this recipe with kachumber salad and mango chutney.

Kachumber salad is a Pakistani dish featuring onions, tomatoes and often cucumber in a minty dressing and I adore the stuff.

Seriously gimme a bucket of the stuff and 541 poppadoms and leave me be and I’ll be a happy man.

Of course, no curry is really complete without some flatbread, for me, this recipe needs chapati or roti but a tandoori-style naan is always welcome.

You can of course just serve this with a nice pilau rice.

Equipment Used

I only recommend brands of equipment if I think they make a material difference to a recipe. If you have any questions please feel free to ask them in the comments section below the recipe.

• Stovetop.
• Blender.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• 15-18cm (6-7″) saucepan with a lid.