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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!

Indian-inspired chickpea and lentil curry with kachumber salad and mango chutney.

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.

Close-up Indian-inspired chickpea and lentil curry with kachumber salad and mango chutney.

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.

Overhead Indian-inspired chickpea and lentil curry with kachumber salad and mango chutney.

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.

Vegan chickpea and red lentil curry with kachumber salad and mango chutney.

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.
Vegan chickpea and red lentil curry with kachumber salad and mango chutney.
Yield: 2 Servings

Chickpea and Lentil Curry Recipe

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

A simple but delicious vegan red lentil and chickpea curry spiced with green chillies and featuring the aromatic sweet and sour flavour of pomegranate seeds or anardana.


  • 100g (½ Cup) Red Lentils
  • 400g (14oz or 240g drained weight) Tin Chickpeas
  • 100g (⅔ Cup) Onion
  • 4 Garlic Cloves
  • 25g (Thumb Sized Piece) Ginger
  • 1 Medium (125-150g) Tomato
  • 1 Stick Cinnamon
  • 1 Green Chilli Pepper
  • 1 Tbsp Oil
  • ½ Tsp Asafoetida
  • 1 Tsp Turmeric
  • 1 Tsp Kashmiri Chilli Powder
  • 1 Tsp Coriander
  • 1 Tsp Cumin
  • 1 Tbsp Crushed Anardana AKA Pomegranate Seeds
  • 250 ml (1 Cup) Water
  • ½-1 Tsp Coarse Sea Salt


  1. Roughly chop the onion, garlic, ginger and chilli
  2. Place the chopped vegetables in a blender and blend to a paste.
  3. Heat a small-medium (15-17cm or 6-7") saucepan over a medium heat and when it is hot add the oil.
  4. Add the cinnamon stick and onion paste, then cook stirring occasionally for 10 minutes.
  5. Roughly chop the tomato.
  6. Throw in the asafoetida, turmeric, Kashmiri chilli powder, coriander and cumin, then stir.
  7. Add the red lentils, Chickpeas, Tomatoes, Anardana seeds, water, and salt, and then stir to combine.
  8. Reduce the heat to low, add a lid and simmer for 25 minutes.
  9. Remove the lid give it a stir and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 646Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 51mgSodium: 1720mgCarbohydrates: 69gFiber: 17gSugar: 14gProtein: 34g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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