Chickpea Lentil Coconut Curry {Vegan, Gluten Free}

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This chickpea coconut and lentil curry is quick and easy to make. Freezes well and is perfect for preparing meals! Vegan and gluten free.

It seems that we are all in the middle of a diet and exercise in January. You have been searching for many healthy recipes to help you meet your goals, and we are here to help you!

On our blog, you can find delicious green smoothies, delicious soups and vegan stews from a pot, and easy-to-prepare meals to spend the week! Did you know that you can easily access all our recipes through the recipe index or through the search tool? Happy sailing and cooking!

Today we share one more meal: chickpea, lentils and coconut curry.

This delicious coconut curry with lentils and chickpeas is:

  • easy!
  • quick to do
  • delicious
  • perfect for preparing food
  • freezer safe
  • vegan &
  • without gluten!

Just the perfect recipe for this cold January, right?

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And this dish couldn't be easier to make! Forget about long cooking of lentils and chickpeas – take a shortcut, use canned (precooked) and save a lot of time you can spend exercising (or just relaxing!).

This recipe contains around 4 to 6 servings, making it perfect for preparing meals and freezes very well too! So when you're in trouble, just grab one from the freezer, defrost, reheat, and serve over rice or a nice warm pita bread.

Enjoy, and if you make this recipe, don't forget to share it with us!

Chickpea Lentil Coconut Curry {Vegan, Gluten Free}

Performance: 6 6 Preparation time: 10 minutes Time to cook: 30 minutes Total time: 40 minutes

This chickpea coconut and lentil curry is quick and easy to make. Freezes well and is perfect for preparing meals! Vegan and gluten free.


  • 1 onion
  • 3 carrots
  • 5 garlic cloves
  • 1 tablespoon of tomato paste
  • 800 grams of diced tomatoes
  • 1 cup vegetable broth
  • 400 grams of lentils (canned or precooked)
  • 400 grams of chickpeas (canned or precooked)
  • 1 cup coconut milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoonful of ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon of curry spices
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of olive oil


  1. Peel and finely chop the onions, garlic and carrots.
  2. In a large saucepan, heat a few tablespoons of oil and add the chopped onions, garlic, and carrots. Sauté while stirring regularly, until vegetables are tender. Put the vegetables aside in the pot, and in the center add the spices and let them sauté, while stirring to avoid burning. When the spices release the aroma and darken (but they shouldn't burn!), Mix them with the vegetables.
  3. Make room in the center of the pot again, add the tomato paste, and sauté again until dark. Then mix with the vegetables and pour over the diced tomatoes and the vegetable stock. Season with salt and pepper to taste and simmer for about 20-30 minutes.
  4. When the sauce thickens, add precooked or canned brown lentils, chickpeas, coconut milk, and finely chopped parsley. Stir to combine and cook another 5 minutes.
  5. Serve with cooked rice.


Use canned vegetables to save cooking time! We use canned tomatoes, lentils, and chickpeas.

Nutritional information:

Yield: 6 Serving Size: 1 Calories: 329 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 644mg Carbs: 43g Fiber: 14g Sugar: 10 g Protein: 15 g

  • See more vegan recipes here>

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