Easy Lentil and Chickpea Curry

Name: Easy Lentil and Chickpea Curry (One-Pot)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoon coconut oil; 1 medium onion, diced; 1 yellow or green pepper, diced; 2 large garlic cloves, finely chopped; 1 tablespoon fresh ginger, finely chopped or grated; 1 tablespoon ground cumin; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 x 400 g (14 oz) tin chopped tomatoes; 1 x 400 ml (14 oz) tin full fat coconut milk; 100 g (3.5 oz) green lentils, rinsed; 1 x 400 g (14 oz) tin chickpeas, drained and rinsed; 100 g (3.5 oz) baby spinach; Juice of one lemon

This easy lentil and chickpea curry is a naturally vegan one-pot meal built on warm spices like garam masala and cumin, designed for quick weeknight dinners without sacrificing flavor or nutrition.

🌍Indian 🥗Vegan

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Skinnyspatula · by Alice | Skinny Spatula

Ingredients

2 tablespoon coconut oil

1 medium onion, diced

1 yellow or green pepper, diced

2 large garlic cloves, finely chopped

1 tablespoon fresh ginger, finely chopped or grated

1 tablespoon ground cumin

1 teaspoon garam masala

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 x 400 g (14 oz) tin chopped tomatoes

1 x 400 ml (14 oz) tin full fat coconut milk

100 g (3.5 oz) green lentils, rinsed

1 x 400 g (14 oz) tin chickpeas, drained and rinsed

100 g (3.5 oz) baby spinach

Juice of one lemon

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat the coconut oil in a deep pan and fry the onion and green pepper for 7-8 minutes over medium heat until they soften.
2
Add the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.
3
Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.
4
Stir in the spinach and cook for another minute until just wilted, then stir in the lemon juice. Serve with rice, naan bread, or chapattis.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice onion and pepper uniformly so they cook evenly; they should be tender but not mushy after simmering.
Toast spices lightly in the hot oil for 30 seconds before adding onion to bloom their flavors and deepen the curry's richness.
Don't skip the ginger—fresh ginger adds a peppery warmth that powdered cannot replicate.
Simmer uncovered so excess liquid reduces naturally; the sauce should coat the back of a spoon, not be soupy.

Substitutions

Yellow or green pepper → red bell pepper (sweeter finish) or diced zucchini (lighter texture)
Ground cumin → ground fennel seed (anise-like notes; use same quantity)
Canned tomatoes → 3/4 cup tomato passata or 2 tablespoons tomato paste mixed with 1/2 cup water

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of water if needed.

Common Questions

Can I make this curry ahead of time?

Yes. This curry tastes even better the next day as flavors deepen. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

What can I use instead of coconut oil?

Neutral vegetable oil, olive oil, or ghee work well. Use the same quantity; ghee will add a richer, slightly buttery note.

How do I adjust the spice level?

Start with 1/4 teaspoon cayenne and taste after simmering. Add more cayenne in small pinches, or reduce it entirely for mild heat. Garam masala and cumin add warmth, not heat.