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 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
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
Kitchen tools needed for Vegan Thai Lentil Chickpea Curry
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 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
Nutrition
Traci Antonovich
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