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+ servings
lentil chickpea curry served with rice

Easy Chickpea Lentil Curry

This creamy chickpea lentil curry is an ideal lunch or dinner on your busy days. With staple pantry ingredients, you can make a healthy dinner at home in under 1 hour.
Course Main Course, Side Dish
Cuisine Global
Keyword chickpeas and lentil curry, lentil chickpea curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 364kcal
Author Sravanthi



  • ½ cup brown lentils you can use any lentils
  • 1.5 cups chickpeas cooked
  • 1.5 cups water or vegetable stock
  • 1.5 cups coconut milk
  • 1 cup tomatoes chopped
  • ½ cup onions chopped
  • 1 bell pepper I used yellow
  • 10 curry leaves optional
  • 1 tablespoon oil
  • ½ teaspoon garlic grated
  • ½ teaspoon ginger grated
  • 2 bay leaves


  • ½ teaspoon red chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala powder optional, you can use curry powder instead
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt adjust according to taste


Stovetop Instructions

  • Heat a deep-bottomed pot or skillet. Once it is hot, add chopped onions, bay leaves, chopped curry leaves, grated ginger, and garlic. Saute them for 3 to 4 minutes.
  • Now add finely chopped bell pepper and saute it for a couple of minutes. I used yellow bell pepper, but any colored bell pepper works here. You can even skip it.
  • Then goes the chopped tomatoes. I used fresh tomatoes, and you can also use tomato puree or canned tomatoes.
  • Now add washed lentils and water. Cook it over medium heat for about 15 minutes. 
  • Once lentils are almost cooked, add cooked chickpeas, coconut milk, spice powders - turmeric powder, ground cumin, ground coriander, red chili powder, garam masala powder, and salt.
  • Simmer the lentils and chickpea mixture for 15 more minutes or until the lentils are cooked as per your liking.
  • Creamy and delicious lentil and chickpea curry is ready to serve with rice or naan bread.

Instant pot Instructions

  • Start the Instant pot in saute mode.
  • Add oil, chopped onions, bay leaves, curry leaves(if using), grated garlic, and ginger. Cook them for 3 to 4 minutes, till onions turn translucent.
  • Then goes finely chopped bell pepper. Any color bell pepper works here. Let it cook for 2 minutes.
  • Now add chopped or canned tomatoes and mix everything well.
  • Add the washed lentils and spice powders - turmeric powder, ground cumin, coriander powder, red chili powder, garam masala powder, and salt. Mix everything well.
  • Add water and cooked chickpeas to the Instant pot inner pot. Stir it once and close the Instant pot with its lid.
  • Switch off the saute mode and start the Instant pot in manual or pressure cook mode. If using brown lentils, cook them on high pressure for 10 minutes. If using red lentils, cook them for 5 minutes on high pressure.
  • Once the Instant pot finishes cooking, wait for 10 minutes and manually release the pressure. You can wait for the natural pressure release also.
  • Open the Instant pot, add coconut milk and mix the curry. And the creamy, delicious Instant pot chickpea lentil curry is ready to serve.


Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.


Calories: 364kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 778mg | Potassium: 703mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1436IU | Vitamin C: 97mg | Calcium: 80mg | Iron: 6mg