Chickpea Lentil Coconut Curry {Vegan, Gluten-Free}

This Chickpea Lentil Coconut Curry is easy and quick to make. Freezes well and is perfect for meal-prep! Vegan & Gluten-Free.

Chickpea Lentil Coconut Curry in a bowl

It appears everyone is in the middle of dieting and exercising this January. You have been searching for a lot of healthy recipes to help you stick to your goals, and we’re here to help!

On our blog, you can find tasty green smoothies, delicious soups, and one-pot vegan stews, and easy meal-prep meals to get you through the week! Did you know, you can easily access all our recipes through the recipe index or by using the search tool? Happy browsing and cooking!

Today we are sharing one more such meal: Chickpea Lentil Coconut Curry.

Chickpea Lentil Coconut Curry in a bowl

This yummy Chickpea Lentil Coconut Curry is:

  • easy!
  • quick to make
  • delicious
  • perfect for meal prep
  • freezer-friendly
  • vegan &
  • gluten-free!

Just the perfect recipe for this cold January, right?

And this dish couldn’t be easier to make! Forget lengthy cooking of lentils and chickpeas – take a shortcut, use canned (pre-cooked) and save yourself plenty of time that you can spend working out (or just chilling!).

This recipe makes about 4-6 portions, so it’s perfect for meal-prep and also freezes very well! So when you are in a pinch, just take one from the freezer, defrost, reheat and serve with rice or with a nice warmed up pita bread.

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

Chickpea Lentil Coconut Curry in a bowl

Chickpea Lentil Coconut Curry in a bowl

Chickpea Lentil Coconut Curry {Vegan, Gluten-Free}

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Chickpea Lentil Coconut Curry is easy and quick to make. Freezes well and is perfect for meal-prep! Vegan & Gluten-Free.


  • 1 onion
  • 3 carrots
  • 5 cloves garlic
  • 1 tbs tomato paste
  • 800 grams diced tomatoes
  • 1 cup vegetable stock
  • 400 grams lentils (canned or pre-cooked)
  • 400 grams chickpeas (canned or pre-cooked)
  • 1 cup coconut milk
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp curry spices
  • 1 tbs chopped parsley
  • 1 tbs olive oil


  1. Peel and finely dice onions, garlic and carrots.
  2. In a large pot, heat a tbs of oil and add diced onions, garlic and carrots. Sauté while stirring regularly, until the vegetables soften. Set the vegetables aside in the pot, and in the center add the spices and let them sauté, while stirring to prevent burning. When the spices release the aroma and darken (but must not burn!), mix them with the vegetables.
  3. Make room in the center of the pot again, add the tomato paste and again sauté until it darkens. Then, mix with the vegetables and pour over the diced tomatoes and vegetable stock. Season with salt and pepper to taste and simmer on low for about 20-30 minutes.
  4. When the sauce thickens, add pre-cooked or canned brown lentils, chickpeas, coconut milk and finely chopped parsley. Stir to combine and let cook another 5 minutes.
  5. Serve with cooked rice.


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

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 644mgCarbohydrates: 43gFiber: 14gSugar: 10gProtein: 15g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

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Chickpea Lentil Coconut Curry in a bowl

12 Comment

  1. kylie jones says: Reply

    OhmyWord! Your videos are stunning and so easy to follow. I’m excited to start cooking again. Thanks!

    1. Kristina says: Reply

      Thank you so much Kylie! We wish you all the best in your cooking adventures 🙂

  2. Holly Euer says: Reply

    Made this a few weeks ago. It just went on mt menu for this week. We loved it. My kids do not like spice AT ALL so i left out the cayenne. I think this next time I’ll add a little extra curry and coconut. Thank you for the wonderful recipe!

    1. Kristina says: Reply

      Thank you Holly for your lovely feedback! We are so happy you like the recipe 🙂

  3. Rachel says: Reply

    Yum! Big hit with my family. I added some baby spinach in the last 5 minutes. Even my meat loving teenage son went back for seconds. Thank you

  4. Tanesha says: Reply

    Hi! I followed the directions and it won’t thicken up. Do you have any tips?

    1. Kristina says: Reply

      My best bet is you added too much liquid, either by water, stock or tomatoes. You can try removing excess liquid, or mix 2 tsp flour with 1/2 cup water into a paste, then add to the pot and cook for 5-10 minutes. This should thicken the curry up.

      1. Emily says: Reply

        Amazing recipe, I read the recommendations in the comments and doubled the spices and it is perfect! I also added star anise, cardamon pods and dried chilli, and added a little extra coconut milk. Served with garlic saffron rice it was amazing. Thanks so much for the recipe

  5. Lauren says: Reply

    I only had a few ingredients in my pantry (chick peas, 2 kinds of lentils, black beans, a couple cans of tomatoes, quinoa, and some fresh onions in the fridge). I set about to find a recipe based on these items and found this! Pretty good recipe. Mine came out looking just like your pictures! I wish I could upload a pic. My comment would be to add a lot more spice though. It didn’t have a strong curry flavor or much kick for me. But it is still a nice flavor profile and a great meal out of my scant pantry items. Thank you!!

    1. Kristina says: Reply

      Thanks for your feedback and tips! We don’t like our food too spicy, but we encourage you to add more spices if you like a stronger curry flavor!

  6. Alena says: Reply

    When you say 400g of the lentils and chickpeas, and say “drained or canned”. Do you mean 400g of the actual thing or a 400g can, which has a smaller drained weight, like 250g of chickpeas in a 400g can(for example).

    1. Kristina says: Reply

      The 400 grams lentils are meant canned, with fluid (this is usually standard 1 can in our country). You drain the can, and use the remaining drained chickpeas or lentils (as you say it amounts to less than 400 grams).

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