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Vegan Thai Lentil Chickpea Curry

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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!

lentil chickpea curry, rice, tomatoes, and cilantro in white bowl on blue background

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 buttons

Step 5. step away from the Instant Pot…and get stuff done

Step 6. allow 5-minute natural pressure release

Step 7. keep warm until ready to serve

instant pot with chickpea curry, wooden utensil, dry lentils, cherry tomatoes, fresh cilantro and white bowl with rice

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.

lentil chickpea curry, rice, tomatoes, and cilantro in white bowl on blue background

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

lentil chickpea curry, rice, tomatoes, and cilantro in white bowl on blue background with blue towel

Want more healthy, plant-based comfort food recipes?

Vegan Thai Coconut Vegetable Curry

Southwest Vegan Tortilla Soup

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

Kitchen tools needed for Vegan Thai Lentil Chickpea Curry

lentil chickpea curry, rice, tomatoes, and cilantro in white bowl on blue background with image title

lentil chickpea curry, rice, tomatoes, and cilantro in white bowl on blue background
Print REcipe
4.95 from 18 votes

Vegan Thai Lentil Chickpea Curry for Instant Pot, Stove, or Crockpot

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. Chickpea curry is easy to make and downright devourable!
Course Main Course
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 1-cup servings
Calories 177kcal
Author Traci Antonovich

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 Dry 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:

  • Add the OIL to instant pot insert; press the sauté button; allow oil to 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.
  • Press “cancel” to stop sauté cycle; add COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT; close and lock the lid, turn steam the knob to “sealing" position.
  • Press Manual > High Pressure, and set the timer for + 6.
  • When cycle ends, allow to sit, untouched, for 5 min (this is known as "natural pressure release").
  • Then, turn the steam knob to “venting” position to release all steam.
  • When steam is fully released, unlock and remove lid (IP defaults to “keep warm”).

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, place in airtight container. Refrigerate up up to 5 days or freeze up to 1 month.

RECIPE NOTES

Yield: 5 cups
Serving size: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Vegan Thai Lentil Chickpea Curry for Instant Pot, Stove, or Crockpot
Amount Per Serving (1 cup)
Calories 177 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Sodium 242mg11%
Potassium 482mg14%
Carbohydrates 27g9%
Fiber 12g50%
Sugar 2g2%
Protein 11g22%
Vitamin A 745IU15%
Vitamin C 13.1mg16%
Calcium 39mg4%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl
Traci Antonovich
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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl
I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.
Traci Antonovich
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Comments

  3. Caroline says

    07/30/2018 at 9:39 am

    5 stars
    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. ❤️

    Reply

    • Traci Antonovich says

      07/31/2018 at 1:02 pm

      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!

  4. Jen says

    04/24/2018 at 9:17 pm

    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.

    Reply

    • Traci Antonovich says

      04/27/2018 at 7:47 am

      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! 🙂

  5. Meredith says

    03/10/2018 at 10:05 am

    5 stars
    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!

    Reply

  7. Calleigh K says

    03/10/2018 at 9:14 am

    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.

    Reply

  9. Dana says

    03/08/2018 at 8:14 am

    5 stars
    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.

    Reply

  10. Natalie says

    03/08/2018 at 8:00 am

    5 stars
    This curry looks so delicious – hearty and comforting! I love curry but never made it with chickpeas before – will definitely try it soon!

    Reply

  12. Ann says

    03/08/2018 at 7:43 am

    5 stars
    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 )

    Reply

    • Traci Antonovich says

      03/08/2018 at 5:39 pm

      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! 🙂

  13. Sharon says

    03/08/2018 at 7:25 am

    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.

    Reply

  16. Beth says

    02/23/2018 at 9:27 am

    5 stars
    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!

    Reply

    • Traci Antonovich says

      02/23/2018 at 11:43 am

      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! 🙂

  22. swathi says

    02/22/2018 at 6:31 pm

    5 stars
    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.

    Reply

  23. Carlee says

    02/22/2018 at 5:36 pm

    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!

    Reply

  24. April says

    02/22/2018 at 4:25 pm

    5 stars
    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!

    Reply

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