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lentil chickpea curry, rice, tomatoes, and cilantro in white bowl on blue background
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4.96 from 24 votes

Vegan Thai Lentil Chickpea Curry

Vegan Thai Lentil Chickpea Curry is an easy Thai curry made with lentils, chickpeas, curry paste, tomatoes, coconut milk, and ginger.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Thai
Diet: Gluten Free, Vegan
Servings: 5 1-cup servings
Calories: 177kcal
Author: Traci

Equipment

Ingredients

  • 1 tablespoon Coconut Oil or preferred oil
  • 2 med Green Onions sliced; separate white stalks from green tops
  • 1 tablespoon Fresh Ginger grated
  • 4 cloves Garlic minced
  • 1 tablespoon Red Curry Paste (or yellow or green)
  • 12 Cherry Tomatoes or 1 (15 ounce can) diced tomatoes, drained
  • 1 (13.5 ounce can) Coconut Milk
  • 1 cup Uncooked Brown Lentils rinsed and drained
  • 1 (15-ounce) can Chickpeas (drained) or 1 ½ cups cooked chickpeas
  • ½ cup Water
  • ½ teaspoon 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 a few minutes until slightly tender, stirring frequently.
  • Add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.
  • Add COCONUT MILK, LENTILS, CHICKPEAS, 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" or "Pressure Cook" and set the cooker on "High" pressure for 6 minutes.
  • When the cycle completes, allow the pot to sit 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, 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, WATER, and SALT.
  • Cover and set Crockpot on HIGH 2 hours or LOW 4 hours.

Serving instructions, toppings, and storage

  • 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.

Nutrition

Serving: 1cup | Calories: 177kcal | Carbohydrates: 27g | Protein: 11g | Fat: 3g | Saturated Fat: 3g | Sodium: 242mg | Potassium: 482mg | Fiber: 12g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 13.1mg | Calcium: 39mg | Iron: 3.4mg