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Chickpea and Lentil Curry, Easy Vegan Meal

This chickpea and lentil curry is a delicious, spicy and really simple vegan dinner that will keep you warm on those cold winter nights!

Portrait image of a vegan chickpea and lentil curry served in an iron kadai with mango chutney and kachumber salad

Red Lentil Dahl.

You don’t have to hunt far and wide on my website before you bump into a curry. They come in all shapes and sizes from the classic Lamb Madras through to the glorious chicken dhansak.

This vegan chickpea and red lentil curry is a bit of a made up affair and it is loosely based on a ideas from 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 lentil curry, you can even use tinned chickpeas, I always do.

Just like my rajma masala 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.

Portrait close up image of a vegan chickpea and lentil curry served with mango chutney and kachumber salad

Ingredient Guide.

This red lentil curry has a much smaller ingredient list than many of the curries that I cook.

But there are two ingredients that you may be a little less than familiar with.

The first is anardana seeds. They are quite new to me too, I came across them when working with my friends at The Belly Rules the Mind.

They are dried pomegranate seeds and you can buy them crushed although I got mine whole and crushed 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.

The other ingredient is asafoetida or hing as it is also called. It is often at the heart of many Indian vegan curry recipes and Dhals.

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 fist add it to the pan it has a huge aroma. But that mellows with cooking and it smooths out flavours and adds a balance to dishes.

It is also prized for its “digestive” qualities and its ability to reduce a build up of gas, or a blow out of gas if you get my drift.

Portrait overhead image of a vegan chickpea and lentil curry served in an iron kadai with mango chutney and kachumber salad and chapatis

Serving Suggestions.

These warming curried lentils really do sing along side 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.

You can of course just serve this with rice, without the chutney and salad.

Although I then much prefer to cook this in ghee which makes it vegetarian rather than vegan.

I would also add a tadka. Hot ghee cooked with fennel seeds, cumin seeds and black onions seeds with some chilli flakes cooked for 30-60 seconds and napped over the curry before serving.

Square image of a vegan chickpea and lentil curry served in an iron kadai with mango chutney and kachumber salad
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.


  • 100 g (1/2 Cup) Red Lentils
  • 200 g (1 Cup) Cooked Chickpeas, tinned is fine
  • 100 g (2/3 Cup) Onion
  • 4 Garlic Cloves
  • 30 g (Thumb Sized Piece) Ginger
  • 1 Medium Tomato
  • 1 Stick Cinnamon
  • 1 Green Chilli Pepper
  • 1 Tbsp Oil
  • 1/2 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
  • 1/2-1 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 saucepan over a medium heat and when 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, salt, and then stir to combine.
  8. Add a lid and simmer for 25 minutes.
  9. Remove a 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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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