Best 3 Vegetarian Chickpea And Lentil Curry Recipes

Vegetarian chickpea and lentil curry is a flavorful, nutritious and hearty dish that is perfect for a satisfying meal. This delicious recipe combines the goodness of chickpeas, lentils, aromatic spices and a creamy tomato sauce. It is a versatile dish that can be enjoyed on its own or served with rice, quinoa or naan bread. With its rich flavors and textures, this vegetarian chickpea and lentil curry is sure to tantalize your taste buds and leave you wanting more.

Here are our top 3 tried and tested recipes!

LENTIL, CHICKPEA, VEGETABLE CURRY

Lentil, Chickpea, Vegetable Curry image

Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, finely chopped
500 g pumpkin, peeled and chopped into 3cm pieces
1 garlic clove, crushed
2 teaspoons curry powder
1 cup red lentil
1 liter vegetable stock
400 g chickpeas, drained
2 zucchini, cut into 3cm pieces
2 cups cauliflower florets
salt and pepper
chopped fresh coriander, to garnish

Steps:

Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
Serve garnished with fresh chopped coriander.

Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9

VEGAN LENTIL AND CHICKPEA CURRY

Vegan Lentil and Chickpea Curry image

A base vegan curry of my favorite flavors with spice and vegetable combos that can be adjusted for preference. Serve over brown rice, couscous, or quinoa.

Provided by Ashley Graboski-Bauer

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, sliced
3 carrots, chopped
3 teaspoons ground cumin
2 ½ teaspoons ground coriander
2 teaspoons paprika
1 ½ teaspoons vegetable bouillon
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
4 cups water
1 (14 ounce) can diced tomatoes
⅔ cup red lentils
1 (14 ounce) can chickpeas, drained and rinsed
½ cup cashews
½ cup raisins
½ cup shredded spinach

Steps:

Heat olive oil in a large pan over medium heat. Cook and stir onion and bell pepper until onion is translucent, about 5 minutes. Add carrots, cumin, coriander, paprika, bouillon, garam masala, garlic powder, ginger, curry powder, cinnamon, turmeric, pepper, and cardamom. Cook and stir until fragrant, about 2 minutes.
Add water, tomatoes, and lentils. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in chickpeas, cashews, raisins, and spinach. Continue simmering until lentils are tender, adding more water as needed, 10 to 15 minutes more.

Nutrition Facts : Calories 331 calories, Carbohydrate 51.4 g, Fat 9.6 g, Fiber 10.3 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 417.6 mg, Sugar 13.4 g

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas image

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

Ingredients

1 cup dry split red lentils (rinsed well)
1 15-ounce can chickpeas, drained and rinsed
1 medium yellow onion (diced - about 2 cups)
2 medium cloves garlic (minced)
2 1/2 cups diced Yukon Gold potatoes (about 1 pound)
2 cups low-sodium vegetable broth
1 tablespoon curry powder
1/8 teaspoon cayenne pepper (optional; adds some extra heat)
1 teaspoon kosher salt + more to taste
1 14-ounce can lite coconut milk
1 cup frozen peas
Rice
Cilantro

Steps:

To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
Taste and add additional salt if desired.
To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving

Tips:

When preparing the vegetables, cut them into uniform sizes so that they cook evenly.
If you don't have a food processor, you can mash the chickpeas and lentils with a potato masher or fork until they are mostly smooth.
Be sure to rinse the chickpeas and lentils well before cooking them. This will help to remove any dirt or debris.
If you want a thicker curry, add more chickpeas or lentils. You can also simmer the curry for longer, until the liquid has reduced.
Serve the curry with your favorite sides, such as rice, naan, or yogurt.

Conclusion:

This vegetarian chickpea and lentil curry is a delicious and healthy meal that is easy to make. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. This curry is a great way to use up leftover chickpeas and lentils, and it is also a great option for a vegan or vegetarian meal. With its rich and flavorful sauce, this curry is sure to be a hit with everyone at the table.