Red Lentil and Chickpea Curry
Proof that a fully plant-based dinner can load up your fibre and still bring a solid hit of plant protein. Red lentils melt into a creamy, spiced sauce while chickpeas hold their bite, and light coconut milk keeps it rich without running away with the fat. Vegan, budget-friendly, and better on day two.
Method
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Heat the oil in a large pot over medium heat and soften the onion for 5 to 6 minutes. Add the garlic, ginger, curry powder, garam masala, turmeric, and chilli flakes and stir for a minute until fragrant.
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Tip in the rinsed lentils, chickpeas, chopped tomatoes, coconut milk, and stock. Stir well and bring up to a simmer.
💡 Tip: Give the bottom a stir now and then early on, as lentils like to catch before the sauce loosens. -
Simmer, partially covered, for 20 to 25 minutes until the lentils are soft and the sauce has thickened. Add a splash more stock if it gets too thick.
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Stir through the spinach until wilted, then finish with a squeeze of lime and season to taste. Serve over rice or with naan.
💡 Tip: The lime at the end brightens the whole pot. It matters more than you'd think.
Notes
Rinse the red lentils until the water runs clear before cooking. It stops them turning bitter and helps with the texture.
Red lentils break down as they cook, which is what thickens the sauce. The chickpeas stay whole and give you something to bite on.
Light coconut milk is deliberate. Full-fat would push the fat well up; light keeps it creamy and macro-friendly.
This makes a big batch and the flavour deepens overnight, so it's ideal for meal prep. Keeps 4 to 5 days in the fridge and freezes for 3 months.
Nutrition Information
| Calories | 418kcal |
| Total Fat | 13g |
| Total Carbohydrates | 59g |
| Protein | 20g |
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Frequently Asked Questions
Can I use canned lentils instead of dried?
You can, but you'll lose the thickening that dried red lentils give as they break down. If using canned, add them later with the spinach and reduce the stock, or the sauce will be thin.
How do I bump the protein even higher?
Serve it over quinoa instead of rice, or stir in a block of cubed firm tofu with the chickpeas. Both keep it fully plant-based.
Is it very spicy?
As written it's mild and warming. Add more chilli flakes or a chopped fresh chilli if you want heat, or leave them out entirely for a family-friendly version.
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