Quick and Easy Indian Chickpea and Lentil Curry Recipe

If you want a cozy, flavorful dinner that comes together fast, this Indian chickpea and lentil curry is a perfect choice. It uses just a handful of ingredients and takes about 30 minutes to prepare. Whether you’re new to Indian cooking or looking for a simple vegan meal, this recipe offers rich spices and hearty textures without complicated steps.

A warm bowl of Indian chickpea and lentil curry, ready to serve

Why Choose Chickpeas and Lentils for Curry?

Chickpeas and lentils are staples in Indian cuisine because they provide a great source of plant-based protein and fiber. They absorb spices well, making every bite flavorful. This curry combines both for a balanced texture chickpeas add a creamy bite while lentils break down to create a smooth base.

Using canned chickpeas and red lentils keeps the cooking time short, perfect for weeknights when you want something nourishing without spending hours in the kitchen.

Ingredients You’ll Need

This recipe keeps things simple with just five main ingredients, plus pantry staples:

• Canned chickpeas (or cooked from dry)

• Red lentils

• Onion

• Garlic

• Canned diced tomatoes

• Spices: turmeric, cumin, garam masala, chili powder (adjust to taste)

• Vegetable broth or water

• Salt and pepper

• Fresh cilantro (optional, for garnish)

  
  

These ingredients come together to create a curry that’s both comforting and vibrant.

Step-by-Step Cooking Instructions

1. Prepare the base

   Heat oil in a large pan over medium heat. Add finely chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

   
   

2. Add spices

   Stir in turmeric, cumin, garam masala, and chili powder. Toast the spices for 30 seconds to release their aroma.

   
   

3. Add tomatoes and lentils

   Pour in the canned diced tomatoes and rinse the red lentils well before adding them to the pan. Stir everything together.

   
   

4. Simmer

   Add vegetable broth or water to cover the lentils by about an inch. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.

   
   

5. Add chickpeas

   Drain and rinse the canned chickpeas. Add them to the curry and cook for another 5-7 minutes until the lentils are soft and the curry thickens.

   
   

6. Season and serve

   Taste and adjust salt, pepper, and chili powder as needed. Garnish with fresh cilantro if you like. Serve hot with rice or flatbread.

   
   

Tips for Customizing Your Curry

• Make it creamier: Stir in coconut milk or a dollop of yogurt at the end.

• Add vegetables: Spinach, diced potatoes, or bell peppers work well.

• Adjust spice level: Use less chili powder for a mild curry or add fresh green chilies for heat.

• Use dried spices: Freshly ground spices will boost flavor, but pre-ground works fine too.

  
  

Spoon lifting Indian chickpea and lentil curry from a pot

Why This Recipe Works for Busy Weeknights

This curry is a great option when you want a healthy, filling meal without fuss. It uses pantry staples and canned goods, so you don’t need to shop for specialty ingredients. The cooking time fits well into a busy evening, and leftovers taste even better the next day.

It’s also vegan and gluten-free, making it suitable for many diets. Plus, the combination of chickpeas and lentils provides a complete protein source, which is especially important for plant-based eaters.

Serving Suggestions

• Serve with basmati rice or warm naan bread to soak up the sauce.

• Add a side of cucumber raita or a simple salad for freshness.

• Top with toasted nuts or seeds for extra texture.

  
  

This curry pairs well with a light dessert like fresh fruit or mango sorbet to balance the spices.