Coconut Lentil Chickpea Curry

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Coconut chickpea lentil curry is a nutritious, vegan-friendly meal packed with colorful flavor. Great for weekday meal prep! 

I started making this coconut chickpea lentil curry recipe in my early 20s when I had a few years stint where I was vegetarian. 

I love chicken, beef, bacon, all of it. But I had come across a few P.E.T.A. videos by accident and exposure to commercial farming conditions totally ruined it for me.

I stopped eating meat altogether until I found sources later on that I was comfortable with from an ethical perspective. 

This dish was always a staple in my diet and to this day, I never grow tired of it. I tend to throw a batch on the stove when I feel an autoimmune flare coming on and need a rapid diet detox.

My mega-carnivore husband enjoys it too from time to time if there’s a container of it in the refrigerator. 

Should You Soak Dry Lentils Like Beans?

You can but you don’t have to. When I remember to soak – I do.

Lentils don’t have the toxic component that beans do but they can still cause digestive discomfort in those with sensitive bellies. 

Soaking lentils reduces phytic acid and tannins making them much more digestible to humans. Phytic acid and tannins are what cause the gas and boosting issues. Soaking also increases the availability of zinc, calcium, protein, and iron.

How To Soak Dry Lentils:

Place dried lentils in a medium size bowl. Cover with cold filtered (non-chlorinated) water filling 2″ above the lentils. Soak the dried lentils for 6 to 24 hours.

Before cooking, rinse the lentils in a strainer to remove any debris. A 24 hour soak will provide maximum benefit to relieve gassiness.

Coconut Chickpea Lentil Curry Recipe

Start to finish, the coconut chickpea lentil curry recipe takes about an hour and most of it is entirely hands off time. Once you add everything but the coconut milk to the pot, it just simmers away on its own until lentils soften, flavors deepen, and the curry thickens.

Ingredients:

• 2 cans chickpeas, rinsed and drained
• 1 cup dry brown lentils
• 28oz crushed tomatoes
• 2 tablespoons curry powder
• 2 tablespoons ground ginger
• 3/4 teaspoon cayenne pepper (adjust for more heat)
• 1 tablespoon salt
• 3 cups filtered water
• 1 tablespoon minced garlic (4 fresh cloves)
• 1 can whole fat coconut milk
• Olive or coconut oil for sautéing

Instructions:

In a medium pot, sauté garlic in oil over low heat until fragrant.

Add crushed tomatoes, curry powder, salt, and ground ginger. Stir a few times to combine and let simmer for 5 minutes.

Add lentils and chickpeas, water, and cayenne pepper. Bring to a rolling boil.

Cover the pot and reduce heat to low for 45 minutes. Stir every now and then to avoid having the lentils or chickpeas stick to the bottom of the pot.

When the lentils are soft and curry is thick, add the coconut milk. Stir until well blended.

Allow the coconut lentil chickpea curry to simmer uncovered for about a half hour or until the desired thickness is achieved.

Serve over any long grain white or basmati rice.

Storing Coconut Lentil Chickpea Curry

We use this recipe for meal prep lunches about once a month and it keeps perfectly fine from Sunday through Friday. Store in an airtight container for up to a week.

To freeze, ladle the curry into containers leaving at least 1″ of headspace to allow for expansion once frozen. It will keep well in the freezer for about 6 months without compromising on flavor or quality.

More Cozy One Pot Meals

Hearty Beef Barley Soup

Amish Chicken Pot Pie Recipe (With Square Noodles)

Old Fashioned Beef Stew (Slow Cooker Crockpot Recipe)

Copycat Panera Turkey Chili

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