06/03/2026
Creamy Chickpea & Red Lentil Coconut Curry
This plant-based curry combines hearty legumes with warming spices and creamy coconut milk. It is an excellent option for a wholesome, macro-friendly meal.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 3-4
Ingredients
1 cup red lentils (rinsed)
1 can (400g) chickpeas (drained and rinsed)
1 can (400ml) light coconut milk
2 cups vegetable broth
2 cups fresh baby spinach
1 large yellow onion (finely diced)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tbsp curry powder
1/2 tsp turmeric powder
1 tbsp olive oil or coconut oil
Salt & black pepper to taste
Fresh cilantro & lime wedges for garnish
Instructions
Sauté the Aromatics: Heat the oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
Toast the Spices: Stir in the curry powder and turmeric. Let the spices toast in the oil for about 1 minute, stirring constantly to release their full aroma without burning them.
Simmer the Base: Add the rinsed red lentils, drained chickpeas, vegetable broth, and coconut milk to the pot. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
Cook the Lentils: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 to 20 minutes. The curry is ready when the red lentils are completely tender and have broken down slightly to naturally thicken the sauce.
Add the Greens: Remove the lid and stir in the fresh baby spinach. Let it simmer uncovered for another 2 minutes until the spinach is completely wilted.
Season and Serve: Season with salt and pepper to taste. Ladle the curry into bowls and garnish generously with fresh cilantro and a squeeze of fresh lime juice. It pairs wonderfully with brown rice, quinoa, or warm flatbread.
