This recipe was originally published on September 23rd, 2014.
We updated the post with new finished dish images and fine-tuned the recipe writing (same recipe, clearer directions) on November 8th, 2016. (All the post text below is from the original post written September 2014.)
So it's probably no secret that I absolutely adore tofu. You'll find a ton of tofu recipes on the blog to prove it! But as much as I love tofu, it's about time that I get some more legume & bean based recipes on here. posted this dish on Tumblr and Instagram a few weeks ago and it seems like a lot of you wanted the recipe! Well, this one's for you guys! Every time I make this dish I'm just floored by how really simple ingredients can come together to create something that is so out-of-this-world delicious.
At the base of this recipe are some classic vegan staples, lentils and chickpeas, accompanied by rich coconut milk, flavourful spices, and a good dose of heat courtesy of jalapeños, chile garlic sauce, and chili powder. Just serve that over a bed of steamed veggies and brown rice for satisfying, nutrient rich dinner.
I swear, every time I make lentils for anything I always think about how much I love lentils and how I cannot believe how good they taste...
But then I don't cook them for another 3 months. What's up with that!?
This curry is definitely going to change that! The recipe is simple enough that is might even rival stir-fry as my go-to quick and easy dinner option.
In this recipe I opted to use curry powder rather than blending the spices myself. Bagged and bottled spices can get a little pricey from the grocery store, so buying a single spice blend instead of a bunch of individual spices can save you a lot of money.
If you are using single spices to make a curry blend for this recipe, aim for a mild yellow curry powder similar to this one.
$$$ Saving Tip- If possible, buy dried herbs and spices from the bulk section in very small quantities. Bulk spices are usually way cheaper so it's a great way to minimize waste and save money!
If you're looking for a soy-free vegan dinner that's and loaded with healthy ingredients, protein, and fibre, then this is the recipe for you!
For an extra-spicy version feel free to double the amount of jalapeños and chili sauce.
Recipe updated November 11th, 2016.Print
Chickpea & Lentil Coconut Curry
- Prep Time: 1 hours
- Cook Time: 30 minutes
- Total Time: 1 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Entrée
- Cuisine: Vegan
At the base of this recipe are classic vegan staples, lentils and chickpeas, accompanied by rich coconut milk, flavourful spices, and a good dose of heat courtesy of jalapeños, chile garlic sauce, and chili powder.
- ¾ cup green lentils, soaked in cool water for 1 hour
- ½ tbsp coconut oil
- ½ onion, finely diced
- 3 cloves garlic, minced
- ½ jalapeño, seeds removed, finely diced
- ½ tbsp chili garlic sauce
- ½ tbsp sriracha
- 1 tbsp yellow curry powder
- 2 tsp chili powder
- 1 tsp turmeric
- ¼ tsp salt
- 2 cups vegetable broth
- 1 can chickpeas, drained
- 1 cup canned coconut milk
- In a large skillet or saucepan, heat ½ tablespoon of coconut oil over medium-high heat.
- Add onion, garlic, jalapeño, chili garlic sauce, sriracha, curry powder, chili powder, turmeric, and salt. Stir vigorously and cook for about 1-2 minutes.
- Add the lentils and cook for 1 minute.
- Add the vegetable stock and bring to a boil over high heat. Turn heat down to medium and simmer for 15 minutes.
- Add the chickpeas and coconut milk and simmer for 10 minutes.
- Use a potato masher, fork, or immersion blender to gently mash/blend some of the mixture. Break up some of the chickpeas and lentils (do not purée) for a thick, chunky curry.
- Taste and adjust seasoning if necessary.
- Serve with steamed or sautéed vegetables on a bed of brown rice
Came across this site a few days ago I love it already. I made this recipe today, me and the kids loved every bit of it. My youngest son said he actually like it better without the meat . It was very delicious .
I love this recipe very healthy yet delicious. I've made it several times and I love it more each time.
hi! ingredient list says coconut cream and then directions say coconut milk. just wanted to know which one or if either work! love this site, have followed it for years!! <3
Sorry for the delay! Use canned coconut milk, I used full fat. I'll fix the recipe, thanks for pointing that out!
Hello, I was wondering if the recipe requires fresh or canned lentils? Thanks so much! Can't wait to try this one out
I always used dried lentils, I don't really like the flavour of canned. Thanks!
Hello, I'm a dietitian who reviews and adapts recipes for specific dietary needs and wanted to adapt one from yourself. I would include a direct link to the recipe and include your name to give credit as the author of the original recipe, I wanted to get in touch and ask if this is OK before doing so.
The recipe is https://www.ilovevegan.com/chickpea-lentil-coconut-curry-w-brown-rice-soy-free-gluten-free-high-protein/
No problem Laura, feel free to adapt the recipe with appropriate credit. Thanks for visiting!
I found this recipe quite a number of years ago and it's become such a favourite of mine. Even my super fussy brother loved it. I use light coconut milk, the whole can as I wouldn't know what to do with the rest lol It turns out fabulous. I omit the Chilli garlic sauce only coz I can't find it in our Aussie supermarkets. And since I add chilli paste I see no need to sriracha sauce. Made it again today after not having made it in a year lol
Thank you for commenting Susan! This recipe is a favourite of mine too 😀 So glad you enjoy it and were able to adjust it to suit your needs!
HI, I was just wondering...is that calorie count correct? 1950? As a new vegan, I will definitely be getting the ingredients for this dish...
Nooo! Sorry about that! I switched from one recipe card to another and it messed up the nutritional info on a bunch of my older recipes. That info is probably both incorrect (at least a bit) and is also for the entire recipe not a serving. I've got to get around to fixing all these! Thanks for the reminder.
I am making my grocery list for this. I read the whole description and am confused that you write about coconut cream, but the ingredient list says coconut milk. My store carries the cream and the milk, plus versions of low fat. What is the ideal purchase?
Sorry about that! I'll fix it right away. I'd choose coconut cream, but coconut milk works too!
Great success! I was wary of the chili garlic hot sauce, a new item for me, but I used as directed. When I heated it up the next day, I added another tablespoon of the hot sauce, yum! Now I am trying to think of other dishes this hot sauce would spice up.
Yay! I'm so glad to hear that! I love chili garlic sauce, I'm glad you enjoyed it too. It's great in a lot of dishes, one of my favourite places to use it is in peanut sauce!
Thanks a million for sharing this recipe! I have been making it repeatedly for the past year and it's always so good.
I'll be trying your other recipes for sure. 🙂 This blog is my all-time favourite vegan recipe website.
P.S. Adding diced potatoes makes it even better!
Victoria Rose Pierre
This recipe is absolutely delicious! Full of so much flavor and quite filling. I’m so glad I came upon this site - look forward to trying out more recipes!
Thanks for the recipe, loved it.
I dont know what garlic chilli sauce is and no one at the grocery store could help me either, but the dish didn’t suffer without it.
I had to simmer the lentils much longer than suggested , otherwise they were too crunchy.
I had some grapes and avacados on the side to clear the pallet and cut the heat.
Thanks for commenting James! Look for sambal oelek, if you've found sriracha locally it will probably be right next to it 😀
I just made this and it's such a belly-warming miracle. I was having a rough night and now I feel full and happy in all it 30 minutes. Thanks lady, keep up the good work 🙂
Ah! So great to hear! I'm so glad you enjoyed the recipe and thanks for the encouragement 😀
Made it yesterday, exactly what I was looking for. I tasted something like this earlier on and I wanted to recreate it. Thanks so much, the dish was delicious.
Wonderful! I'm so glad you enjoyed it. 😀 Thanks for commenting!
Hi! Love your recipes. Just wondering if it's the drinkable coconut milk or canned coconut milk?
I'm thinking canned, but just want to make sure.
Thank you! Canned coconut milk for this recipe!
How much is a serving in volume or weight?
A very hearty wholesome meal for a family trying new ideas! Even the 16 mo the old throughly enjoyed this warming curry. I served mine also with spinich and a side of sweet potatoe chips x
Wow, that's wonderful! Thanks for trying out this recipe Lindsey!
I made this but I added spinach and cassava (mandioca) to the curry. It was thick, creamy and very hearty!
Thanks for commenting Liz!
Maybe I'm blind but how much sriracha do I add? It's not in the ingrredient list. Also when do you add the onion? I don't see it in the instructions but Im assuming I add that first?
Hi Lauren! Sorry about the mix up, it's 1/2 tbsp of sriracha (optional) and you're correct, the onion is added at the beginning along with the garlic and peppers. Sorry again!
I am making this right now a d it smells wonderful. Just wanted to tell you that your directions have two ingredients that are not in your ingredient list. Salt and Scriacha are the two items. Salt is easy but for someone not familiar with Scriacha might be a bit confused.
Thanks for pointing that out Susan! I've corrected the recipe. I hope you enjoy it!
It was delicious!
A wonderful meal for autumn !
Yum double yum! This looks so clean and yummy!