Chickpea and Red Lentil Coconut Curry


  • 2 tsp neutral oil
  • 1 tsp cumin seeds
  • 1/2 red or yellow onion, finely diced
  • 3-4 cloves garlic, minced
  • 1/2 tsp coriander
  • 1 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • Few cracks of fresh black pepper
  • 1/4 tsp salt
  • 1 cup canned crushed tomatoes
  • 1, 15oz can chickpeas, rinsed and drained
  • 1/2 cup red lentils, rinsed well
  • 1, 15oz can light coconut milk
  • 1 cup water
  • 1 vegetable bouillon cube
  • 1-2 bay leaves


  1. Warm the oil in a pan and add in cumin seeds. Move the cumin seeds around and allow to toast and bloom for about a minute.

  2. Add in onions with a pinch of salt and continue to sauté until softened.

  3. Add in garlic, coriander, garam masala, turmeric, black pepper and salt and sauté well until fragrant.

  4. Stir in the crushed tomatoes along with the chickpeas and red lentils then top with bay leaves.

  5. Pour in the coconut milk, water, and vegetable bouillon cube and stir well to combine.

  6. Bring to a boil and then reduce to a simmer and allow to cook for 15 minutes or until red lentils have fully cooked.

  7. Stir well and adjust salt and pepper to taste, then serve with rice and a squeeze of lemon.

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