Green Thai Chickpea Lentil Curry

I was unsure when writing this if I should post it. My blog is generally just featuring sweet things, but I thought it might be nice now and then to include a great cooking recipe.

Hubs and I usually alternate who makes dinner during the week. Generally we try to eat healthy, homecooked meals, and we have an (admittedly small) repertoire of easy weeknight dishes that we both like. When it’s my turn to make dinner, we usually go vegetarian. I’m not a fan of handling raw meat, or meat in general so my meals often include some type of roasted vegetable and a grain…oh, and cheese. Cause, cheese is awesome.


I’m subscribed to Buzzfeed’s weekly Tasty email newsletter, and quite often there are lists of vegetarian recipes that I try to bookmark and save for my dinner nights. In one such email there was an amazing recipe for vegan chickpea curry.  Just a few ingredients that I already had on hand and we had an amazing healthy meal in just 25 minutes. Unfortunately, I deleted my bookmark for that recipe by accident, but just last week I found another, even easier recipe for a healthy chickpea lentil curry. It only has 6 ingredients, takes about 20-25 minutes to make and works wonderfully for lunches the next day. Intrigued yet?

The original recipe is from Contentedness Cooking and you can find it here. Their recipe is totally vegan, but if you just fancy a vegetarian meal that warms your soul and is super rich and filling, you don’t have to go crazy buying all vegan ingredients. Below is the recipe as I made it.



    • 2/3 cup lentils (The original recipe calls for 1/2 cup but I found there was a lot of coconut milk and the lentils helped to absorb it)
    • 1 can No Salt Added chickpeas
    • 2 x 400ml cans light coconut milk
    • 4 garlic cloves, peeled and chopped
    • 3 tbsp green Thai curry paste (you can also use red curry paste, garam masala spice or yellow curry paste)
    • 1 onion
    • salt pepper to taste
    • 1 cup brown rice
    • Kale (optional – I added it in to use it up)
    • Naan (optional)


  1. Heat a large casserole. Use a bit of coconut oil or olive oil for sauteing the onions and garlic. Do this for about 3-5 minutes, then add coconut milk, lentils and curry paste. Simmer for about 20 minutes until the lentils are as soft as you like them. About 5-10 minutes from the end, add chickpeas and continue simmering.
  2.  Serve alone or over brown rice. Enjoy!


Easy right? You can add quite a lot of things as add-ins as well. Cashews, baby tomatoes, bell peppers, cayenne pepper or hot sauce. The list goes on and on! If you try out this recipe, let me know how it went in the comments! I’d love to see what add-ins you try 🙂



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