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Lentil Chickpea Veggie Curry in metal bowl with limes, cilantro and fresh naan bread on white marble

Lentil Chickpea Veggie Curry

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  • Author: Aberdeen
  • Total Time: 45 minutes
  • Yield: Serves 4 to 6 1x
  • Diet: Vegan


Made on the stove in just one pot, this flavorful lentil chickpea veggie curry is packed with hearty lentils, protein-rich chickpeas, and nutritious vegetables. An easy weeknight dinner must, it's vegan, gluten-free, dairy-free, AND budget friendly!


Units Scale
  • 14 ounces canned chickpeas, drained
  • 1 cup yellow or red lentils
  • 1/2 yellow onion, diced
  • 8 ounces cremini mushrooms, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup baby spinach, packed and roughly chopped
  • 2 cups fresh or frozen cauliflower florets, roughly chopped
  • 1 teaspoon ground ginger or ginger paste
  • 1 tablespoon ground turmeric
  • 2 tablespoons curry powder
  • 2 tablespoons lime juice
  • 14 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup fresh cilantro, roughly minced
  • 1 tablespoon olive oil or ghee
  • Coarse salt, ground black pepper, to taste
  • Optional to serve as pictured: basmati rice, naan bread, lime slices, fresh cilantro


  1. Heat olive oil or ghee in a large pot or dutch oven over medium-high heat. Add onion and mushrooms and cook until mushrooms start to release their juices, about 5 minutes, stirring frequently.
  2. Add spinach and garlic. Cook for 2 minutes, until garlic is fragrant and spinach starts to wilt, still stirring frequently.
  3. Stir in cauliflower, chickpeas, lentils, ginger, turmeric, curry powder, and lime juice. Cook for 2 minutes, scraping up any browned bits on the bottom of the pot.
  4. Stir in tomatoes and vegetable broth. Bring to a boil and reduce to a simmer.
  5. Stir fresh cilantro. Cover and let simmer for 25 to 30 minutes, until lentils are tender, stirring occasionally.
  6. Remove from heat. Add salt and pepper to taste. Serve on top of basmati rice with any remaining cilantro, lime wedges, and a couple slices of naan bread!


You can also use frozen spinach, no need to chop if you do.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Indian