• Lucy Francis

Chickpea, Lentil + Coconut Curry

Updated: Sep 19, 2020

A delicious, plant-based curry recipe which I adapted for enabling higher protein content, a great texture and authentic flavour. Easy to make and a definite crowd pleaser, even for meat eaters!


Serves 4-6


1.5 tbsp coconut oil or olive oil

2 small red onions (or one large), diced into cubes

3 garlic cloves, chopped

1 tbsp medium curry powder

1 tsp ground turmeric

1 tsp lemon zest

1 inch fresh ginger, chopped

1 tin of chopped tomatoes

1 tbsp tomato puree

1 can full fat coconut milk

1/2 cup water

1/3 cup red lentils

1 tin chickpeas (drained)

A pinch of coarse sea salt

*Serve with basmati rice and a big handful of fresh coriander for garnish, natural greek yoghurt and mango chutney for serving (optional).


On a medium heat, add the oil to a large sautee pan or wok.

Add the onion and cook until softened, about 5 mins.

Reduce the heat to medium-low and add the garlic, ginger, curry powder and turmeric. Cook for another minute to coat everything in the spices.

Add the red lentils, can of tomatoes + tomato puree plus the coconut milk and stir together. Increase the heat a little and simmer gently for 2-3 mins.

Add the drained chickpeas, grate in the lemon zest and add a pinch of salt to the pan.

Put the lid on and continue to simmer gently for 20-30 mins, until the lentils are soft (you may need to add in 1/2 cup water half way through to loosen the sauce if it gets rather thick – just keep a check on it now and then, giving a stir to see how it’s doing).

Serve with rice, fresh coriander, natural yoghurt and mango chutney!

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