Vegan Thai Lentil Chickpea Curry is a plant-based Thai curry made with lentils, chickpeas, curry paste, tomatoes, coconut milk, and ginger. Includes cooking instructions for Instant Pot, slow cooker, and stove. This chickpea curry recipe is easy to make and downright devourable!
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?
How to make Chickpea curry in the Instant Pot Pressure Cooker?
Step 1. chop a few fresh ingredients and open a few cans
Step 2. set Instant Pot on saute…and saute some veggies
Step 3. toss in all other ingredients
Step 4. close/lock/seal lid, set pressure cooker button for Manual +6 minutes on High Pressure.
Step 5. step away from the Instant Pot…and get stuff done
Step 6. allow 10-minute natural pressure release
Step 7. keep warm until ready to serve
* See full recipe below for detailed instructions
How long do you pressure cook lentils and chickpeas?
For this Thai curry recipe, you definitely do not want to overcook the lentils.
So I use a manual time of +6 under high pressure with a 5-minute natural pressure release.
If you cook any longer than that, your lentils will probably resemble mashed potatoes.
I personally like lentils to hold their shape. If you don’t mind them falling apart, knock yourself out and let them cook a few minutes longer.
What I love about this chickpea curry
- it’s 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 flavor
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 (or canned tomatoes)
- coconut milk
- dried brown lentils
- chickpeas
- water
- Kosher salt
Recommended Kitchen tools
Vegan Thai Lentil Chickpea Curry for Instant Pot, Stove, or Crockpot
Ingredients
- 1 Tbsp Coconut Oil or any oil of choice
- 2 med Green Onions chopped; separate white stalks from green tops
- 1 Tbsp Fresh Ginger grated
- 4 cloves Garlic minced
- 1 Tbsp Red Curry Paste
- 12 Cherry Tomatoes halved or 1 15oz can Diced Tomatoes
- 1 14oz can Coconut Milk
- 1 cup Uncooked Brown Lentils rinsed and drained
- 1 15 oz can Chickpeas (reduced sodium preferred) rinsed and drained
- 1/2 cup Water
- 1/2 tsp Kosher Salt
Instructions
Lentil Chickpea Curry Instant Pot Instructions:
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- When the display reads "Hot", add Add GREEN ONIONS (white stalks only), 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.
- Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
- Select "Manual" and set the Instant Pot on "High" pressure for +6 minutes.
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Then, release any remaining steam by turning the pressure release valve to the "Venting" position, using an oven mitt for protection.
Lentil Chickpea Curry Stove instructions:
- Heat OIL in a large skillet over medium high heat.
- Add GREEN ONIONS (white stalks only), 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).
Lentil Chickpea Curry Crockpot Instructions:
- Heat OIL in a large skillet over medium high heat.
- 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.
Serving instructions, toppings, and storage
- Serve warm over quinoa or white rice.
- Serve warm over rice or quinoa, garnished with cilantro, green onion (tops), and lime.
- To store, allow to cool completely. Refrigerate in airtight containers up up to 5 days or freeze up to 1 month in freezer-safe containers.
RECIPE NOTES
Nutrition
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Very good basic curry lentil recipe! If you want to kick it up a notch with more heat and more robust curry flavoring, don’t replace but augment the Thai curry paste with a healthy tbsp of Patak’s hot curry paste + two tablespoons of yellow curry powder.
And don’t skip the green onions, like I did the first time: didn’t have any so I used finely chopped red. The second time the green made a subtle but noteworthy difference in flavor.
Hey thanks for the review and the tips! So glad you liked it 🙂 I’m also crazy about green onions in this dish lol.
I’m in love! One of my new favorites!
Yay Katie! So glad to hear it…thanks 🙂
How should I alter the recipe if I am using dry chickpeas?
Hi Vanessa, you’ll need to fully cook the chickpeas before making this recipe, otherwise, you’ll overcook all of the other ingredients trying to get the chickpeas cooked. Does that answer your question?
Yes, thank you! I’ve made this several times with canned chickpeas and I love it!
Awesome! So glad to hear it!
I was a little worried when it seemed like all your reviews said ‘can’t wait to try this,’ lol.
But I just made it and it’s DELICIOUS! I didn’t have cherry tomatoes so I used a can of Rotel and I left out the 1/2 c. of water.
That probably made it a bit spicier, but we don’t mind. Sooo good – I’m eating it without the rice!
FIY: I used full fat coconut milk and Maesri brand red curry paste found on Amazon.
Thank you for my new go-to lentil recipe. ❤️
Awesome Caroline…I’m so glad to hear your success with this one. It’s a top fav of my IP recipes! I’m going to make some today, in fact! 🙂 Sounds like yours turned out perfect with those changes…thanks for the comment!
This looks awesome. 2 questions 🙂 I normally only have dried lentils on hand do you know how this would affect the cook time? I also normally buy my chickpeas frozen so how much extra liquid would you estimate I add. This looks awesome.
Hi Jen, apologies for the delayed response (I usually have a 12-hour turnaround). Great questions! You want dried lentils (I just edited the recipe to clarify that) and since canned garbanzo juice yields about 1/2 cup liquid, you can add 1/2 cup water to the recipe since you’re using frozen beans. You may feel you don’t even need the extra liquid depending on your preference for consistency. Hope it helps…and hope you love the recipe like I do! 🙂
I love curries with chickpeas as a base! Your thai coconut curry with chickpeas and lentils sounds like a delicious and comforting me… I can’t wait to throw it into my meatless meal rotation. Pinning to try this week… thank you!
Thanks so much Meredith! I lovvvve hearing this…day made! Hope you love it too 🙂
I’m always on the lookout for new IP recipes. Giving this one a try soon!
Great to hear that, Allison! Hope you get to try this one!
I love how this was made in instant pot. I can now dig up my IP which been sitting in the pantry for a while. Wohooo… I can’t wait to try this later. Thanks for sharing the recipe.
Thanks Calleigh…glad to hear it! Hope you love it like I do 🙂
Lovely recipe! The IP makes everything so easy!
Thanks Linda…I couldn’t agree more! 🙂
Love this, Traci! I haven’t yet used my Instant Pot for anything vegetarian, so I really can’t wait to try this. It looks and sounds so healthy and substantial.
Oh yay Dana! I hope you get a change to try it and LOVE it like I do. It’s curry, right…almost can’t go wrong 🙂
This curry looks so delicious – hearty and comforting! I love curry but never made it with chickpeas before – will definitely try it soon!
Thanks Natalie…hope you love it! It’s so easy and healthy…one of my fav’s for sure! 🙂
I actually don’t have an Instant pot at this time but I keep seeing all these amazing recipes using one. And this recipe is one I’d definitely love to try!
Glad to hear it, Stephanie. Let me know if you ever have any questions about it…I’m always here 🙂
We’re finally making the commitment to eat less meat in our house, so I’m on the lookout for simple, satisfying meals like this one. We love Thai curries and I love how easy this sounds )
Congrats, Ann…eating less meat is a win-win all around! Yes, this should be a super easy recipe for you…and if you like curries already, hopefully you’ll love this one! 🙂
I’m always ready for a great lentil recipe. Using the Insta-Pot is a great way to save time and get a delicious meal in the process.
Thanks Sharon…couldn’t agree more! Love all the lentils 🙂
Love easy recipes especially when they’re vegetarian. Must pin for later.
Thanks so much Maggie! Appreciate hearing it and thanks for pinning! 🙂
I’m a big fan of the chickpea curry and can’t wait to give this one a try..soon! ❤️
Yayyy Marly! I’m right there with you on the chickpea curry. Hope you love the Thai-inspired twist 🙂
I have yet to buy an Instapot. This recipe may have put the edge in the decision making process! I love the combination of flavors in this dish!
Well, I love hearing that your inspired by my recipe! I do love keeping my IP activities very simple, indeed! Let me know if you ever have any questions about it! 🙂
I’ve been looking for more recipes to make with my best friend (she’s vegan!) and this looks so good! She’s just got an instant pot, she’s going to love this.
This makes my day, Britt! Hope you both love it! 🙂
I’ve never tried chickpeas in thai food but I do love a curried chickpea so I’m sure this would be delicous!
Thanks Emma…it’s so freaking delicious! Can’t believe how easy it is too! 🙂
You used all my favorite flavors in this dish. I need to get myself instant pot asap 🙂
Yay! Love hearing that Edyta…and yes, get your hands on that Instant Pot, girl! 🙂
More awesome things to make in my Instant Pot?? I’m in!! This looks so yummy!
Yay! So great to hear it Sues! Hope you love it 🙂
Wow! This looks delicious! And I love how easy it is to make it all in the instant pot. Can’t wait to try!
Awesome Denisse…hope you get a chance to check it out! Thanks! 🙂
I cook chickpeas in Instant pot but not made curry with it. I need to try it as I love coconut and chickpea combination a lot.
Oh hope you give this one a try, Swathi! It’s so easy…and always delicious! 🙂
I absolutely love chickpea curries. I definitely need to give this a go, I need more instant pot recipes and have been wanting to use lentils more!
I’m with you on the chickpea curries, Carlee. They’re so easy and delicious! Hope you get to try this one 🙂
I cannot wait to buy an instant pot! This looks perfect! We are moving soon and I promised myself that I wouldn’t buy anything else until we move. This recipe is really tempting me to buy one!
Thanks April…glad to tempt you with this recipe! I really like mine and use it for many things 🙂