Chickpea and lentil coconut milk curry recipe easy

This chickpea and lentil curry, with creamy coconut milk, is quickly becoming one of my favourites; it’s easy to prepare and super delicious and comforting. It’s also perfect for these cold winter months we’re now experiencing in Melbourne.

As the majority of this recipe uses pantry staples, it’s something which is easy to have on hand and whip up when you feel like it! This recipe is also vegan friendly (obviously aside from the garlic butter and optional greek yoghurt, which can be easily replaced)


  • Coconut oil
  • Fresh garlic
  • Fresh ginger
  • Fresh chillies
  • 1 onion
  • Fresh coriander
  • Fenugreek leaves (optional)
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • ½ tsp cinnamon
  • Pinch of cayenne or hot paprika (optional)
  • Salt & pepper
  • 1 can chickpeas
  • 1 can lentils
  • 1 can tomatoes
  • 1 can coconut milk
  • Optional extra small can coconut cream
  • Naans
  • Garlic butter
  • Greek yoghurt, to serve (optional)


  1. Heat up the oil on a medium – low heat, and add the garlic, ginger, chillies and onion. Start to cook these well, being careful the oil doesn’t get too hot and burn them, to flavour the oil. Taking the time to cook these first helps to flavour the whole dish properly (there’s nothing worse than garlic which hasn’t been properly cooked!)
  2. Preheat the oven to 200 degrees
  3. Next, add the fresh coriander and leaves, quickly stir through and then add all of the spices
  4. Add the tinned tomatoes, drained chickpeas and lentils and turn up the heat
    Once the pot starts to bubble and heat up, reduce the heat to a simmer and add the coconut milk (and cream if you’re using).
  5. Continue to cook for around 10 – 20 minutes, the longer you can leave it to cook the better!
    When the curry is almost cooked, run the naans quickly under water, place on a lined baking tray and pop in the oven for around 5 – 10 minutes, until golden. When they’re ready, bring the tray out of the oven and spread on melted garlic butter (heaven!)
  6. Serve the curry and top with greek yoghurt (optional – but it helps to cool this curry down if you’re not a fan of too much spice), and enjoy with the naan.

Makes around 3 generous or 4 conservative servings. Note: you can also replace some of the spices used with simple curry powder, check what you have in your cupboards to work with!

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Chickpea & lentil curry

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Sophie is the owner and creator of The Beautiful Existence. A Melbourne based self proclaimed nerd, gym junkie and lover of all things creative, tasty and well designed!

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