Vegan Thai Lentil Chickpea Curry is a plant based coconut curry made with lentils, chickpeas, Thai curry paste, and a few, everyday ingredients. This recipe has instructions for the Instant Pot, slow cooker, and stove. It’s one of my favorite, weekly meal prep recipes!
Vegan Thai Lentil Chickpea Curry
Do you love the flavor of a Thai coconut curry? And do you need a plant based recipe made with lentils and chickpeas? I know I do!
How about another Instant Pot recipe while we’re at it? Roger that!
There’s a reason everyone’s throwing hallelujah hands in the air for the Instant Pot.
It’s the ultimate, hands-free, flavor-maker of easy, 30 minute meals.
Ok, so, it’s almost hands free…but it’s hands-free enough for me.
I mean, I love the feeling of being able to step away from cooking dinner while I multitask…and dinner still cooks. Then I come back to it, and boom…Thai curry!
Wait…what? Thai Curry?
Can you make chickpea curry in the Instant Pot Pressure Cooker?
Yep, and here’s how! (see full recipe below):
1. chop a few fresh ingredients and open a few cans
2. set Instant Pot on saute…and saute some veggies
3. toss in all other ingredients
4. close/lock/seal lid, set pressure cooker buttons
5. step away from the Instant Pot…and get stuff done
6. allow 5 minute natural pressure release
7. keep warm until ready to serve
How long do you pressure cook lentils and chickpeas?
For this Thai curry recipe, you definitely don’t want to overcook the lentils, so I do a manual time of +6 under high pressure with a 5 minute natural pressure release.
Any longer than that, and your lentils might resemble mashed potatoes.
I personally like lentils to hold their shape, but if you don’t mind them falling apart, knock yourself out and let them cook a few minutes longer.
What I love about a Thai lentil chickpea curry:
- naturally vegan AND gluten free
- budget friendly (because it uses everyday ingredients that can be cross-utilized with other ingredients)
- freezer-friendly…so you can have it on hand at all times
- easy to make
- almost hands-free
- packed with protein, fiber, and flavah
Want more healthy, plant-based comfort food recipes?
Vegan Thai Coconut Vegetable Curry
Chipotle Sweet Potato Black Bean Chili
Instant Pot Vegan Tuscan White Bean Kale Soup
Vegan Thai Lentil Chickpea Curry Ingredients:
- coconut oil (or any oil)
- green onions
- fresh ginger
- fresh garlic
- red curry paste
- cherry tomatoes
- coconut milk
- dried brown lentils
- chickpeas
- water
- salt
Kitchen tools needed for Vegan Thai Lentil Chickpea Curry
Traci Antonovich
Yields 5 cups
Easy Thai curry with chickpeas, lentils, Thai red curry paste, tomatoes, green onion, ginger, garlic, and coconut milk.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save Recipe4.9 based on 17 review(s)
Ingredients
- 1 Tbsp Coconut Oil
- 3 Green Onions (chopped; separate white stalks from tops)
- 2 Tbsp fresh Ginger (grated)
- 4 cloves Garlic (minced)
- 1 Tbsp Red Curry Paste (use 2 Tbsp for spicy)
- 12 Cherry Tomatoes (halved) or 1 15oz can Diced Tomatoes
- 1 14oz can Reduced Fat Coconut Milk
- 1 cup dried brown Lentils (rinsed and drained)
- 1 15oz can Reduced Sodium Chickpeas (rinsed and drained)
- 1/2 cup Water
- 1/2 tsp Salt
Instructions
Add COCONUT OIL to instant pot insert; press sauté button; allow oil to heat.
Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.
Press “cancel” to stop sauté cycle; add COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT; close and lock lid, turn steam knob to “sealing" position.
Press Manual > High Pressure, and set timer for + 6.
When cycle ends, allow to sit, untouched, for 5 min (this is known as "natural pressure release").
Then, using an absorbent towel, cover steam knob and turn to “venting” position to release all steam.
When steam is fully released, unlock and remove lid (IP defaults to “keep warm”); serve warm over rice.
Garnish with: cilantro, sliced green onion (tops), and/or lime.
Heat COCONUT OIL in a large skillet over medium high flame.
Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.
Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20-30 minutes (until lentils are tender and cooked through); serve warm; garnish with: cilantro, sliced green onion (tops), and/or lime.
Heat COCONUT OIL in a large skillet over medium high flame.
Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender.
Transfer sauteed veggies over to a 3 quart Crockpot.
Stir in CURRY PASTE, TOMATOES, COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT.
Cover and set Crockpot on HIGH 2 hours or LOW 4 hours.
Serve warm over quinoa or white rice.
Notes
Allow to cool completely, place in airtight container in refrigerator; store up to 5 days in fridge or 1 month in freezer.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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