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Chickpea & Lentil Coconut Curry -

Chickpea & Lentil Coconut Curry

  • Author: Brittany at I Love Vegan
  • 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.


  • 3/4 cup green lentils, soaked in cool water for 1 hour
  • 1/2 tbsp coconut oil
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 jalapeño, seeds removed, finely diced
  • 1/2 tbsp chili garlic sauce
  • 1/2 tbsp sriracha
  • 1 tbsp yellow curry powder
  • 2 tsp chili powder
  • 1 tsp turmeric
  • 1/4 tsp salt
  • 2 cups vegetable broth
  • 1 can chickpeas, drained
  • 1 cup canned coconut milk


  1. In a large skillet or saucepan, heat 1/2 tbsp of coconut oil over medium-high heat.
  2. Add onion, garlic, jalapeño, chili garlic sauce, sriracha, curry powder, chili powder, turmeric, and salt. Stir vigorously and cook for about 1-2 minutes.
  3. Add the lentils and cook for 1 minute.
  4. Add the vegetable stock and bring to a boil over high heat. Turn heat down to medium and simmer for 15 minutes.
  5. Add the chickpeas and coconut milk and simmer for 10 minutes.
  6. 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.
  7. Taste and adjust seasoning if necessary.
  8. Serve with steamed or sautéed vegetables on a bed of brown rice