Lentil & Chickpea High-Protein Curry: A Comforting, Hearty, and Nourishing One-Pot Meal
Warm, fragrant, and packed with plant-based protein, this Lentil & Chickpea Curry is the ultimate feel-good dish. It’s rich in flavor, deeply satisfying, and comes together with simple pantry staples — perfect for busy weeknights or cozy weekends.
Curries have long been a cornerstone of comfort food across South Asia and beyond, known for their aromatic spices and soul-warming richness.
This version brings together protein-packed lentils and hearty chickpeas in a creamy tomato-coconut base, creating a dish that’s both nourishing and indulgent.
Why You’ll Love This Recipe
- 🌱 Protein-Packed & Plant-Based – Lentils and chickpeas provide a powerhouse of protein and fiber.
- 🍲 One-Pot Comfort Food – Everything simmers together in a single pot for easy cleanup.
- 💰 Budget-Friendly & Pantry-Friendly – Made with affordable ingredients you likely already have.
- 🌶️ Customizable – Adjust the spice level, swap veggies, or change the base to suit your taste.
- 🥘 Meal Prep Friendly – Flavors deepen over time, making leftovers even more delicious.
Lentil & Chickpea High-Protein Curry
Ingredients
- 2 tbsp olive oil or coconut oil for richer flavor
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- Spices:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 ½ tsp garam masala
- 1 tsp turmeric
- ½ –1 tsp chili powder or cayenne adjust to taste
- 1 tsp paprika
- Pinch of salt & black pepper
- Core Ingredients:
- 1 cup dried red lentils rinsed (green or brown lentils also work, but cooking time may be longer)
- 1 can 15 oz chickpeas, drained & rinsed (or 1 ½ cups cooked chickpeas)
- 1 can 14 oz diced tomatoes (fire-roasted for deeper flavor)
- 1 can 14 oz coconut milk (full-fat for creaminess or light for fewer calories)
- 2 ½ cups vegetable broth or water, adjust for consistency
- Optional Add-Ins:
- 2 cups fresh spinach or kale chopped
- 1 medium sweet potato or carrot diced (for extra heartiness)
- Fresh cilantro for garnish
- Squeeze of lime or lemon juice for brightness
Instructions
- Sauté the Aromatics:
- Heat oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until softened and golden. Stir in garlic and ginger; cook until fragrant (about 1 minute).
- Toast the Spices:
- Add cumin, coriander, garam masala, turmeric, chili powder, paprika, salt, and pepper. Stir constantly for 30 seconds to 1 minute, until the spices release their aroma.
- Add Core Ingredients:
- Stir in lentils, chickpeas, diced tomatoes, coconut milk, and broth. Mix well to combine.
- Simmer the Curry:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and the curry is thick and creamy. (If it gets too thick, add a splash more broth or water.)
- Add Veggies (Optional):
- In the last 5–10 minutes of cooking, stir in spinach, kale, or diced vegetables until tender and wilted.
- Finish & Adjust:
- Taste and adjust seasoning with more salt, pepper, or chili if needed. A squeeze of lime or lemon at the end brightens the flavors beautifully.
- Serve & Enjoy:
- Ladle the curry into bowls, garnish with fresh cilantro, and serve with rice, naan, or quinoa for a hearty, high-protein meal.
Pro Tips & Variations
- Adjust the Protein – Use green or brown lentils instead of red for a firmer texture, or add tofu or tempeh for extra plant protein.
- Spice It Your Way – Keep it mild with just garam masala and turmeric, or turn up the heat with extra chili powder or fresh chopped chilies.
- Make It Cream-Free – Swap coconut milk with plain Greek yogurt (stir in off the heat to prevent curdling) for a lighter but creamy curry.
- Veggie Boost – Add cauliflower, bell peppers, zucchini, or peas for more nutrition and color.
- Storage & Reheating –
- Store leftovers in the fridge for up to 4–5 days in an airtight container.
- Flavors deepen after a day, making it even tastier.
- Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen if needed.
- Freeze for up to 3 months — thaw overnight in the fridge and reheat before serving.
Serving Suggestions
- Classic Pairing – Serve with steamed basmati rice or fluffy naan bread to soak up the curry sauce.
- Light & Healthy – Pair with quinoa or cauliflower rice for a lighter, high-protein base.
- Toppings – Fresh cilantro, a dollop of coconut yogurt, toasted cashews, or a drizzle of chili oil for extra kick.
- Perfect Occasions –
- Cozy weeknight dinner when you want comfort food.
- Batch cooking or meal prep — perfect for lunches all week.
- Family-style dinners or even festive spreads for a plant-based holiday option.
Frequently Asked Questions
Q: Can I make this curry ahead of time?
A: Yes! In fact, it tastes even better the next day as the flavors develop. Store in the fridge for 4–5 days.
Q: Can I freeze lentil curry?
A: Absolutely. This curry freezes well for up to 3 months. Store in portioned containers for easy thaw-and-heat meals.
Q: How do I make it less spicy?
A: Simply reduce or omit the chili powder. You can also add extra coconut milk or a spoonful of yogurt to mellow the heat.
Q: Can I cook this in an Instant Pot?
A: Yes! Sauté aromatics and spices on the Sauté function, then add remaining ingredients. Cook on High Pressure for 10 minutes, followed by a natural release.
