Rich, warming and full of beautiful spice, this golden vegetarian curry is a simple yet soulful dinner you’ll want to make again and again. This chickpea and lentil curry serves two with enough leftovers for more meals, so freeze the remainder in single serves for a quick lunch or dinner.
Ingredients
Method
Heat oil or ghee in a medium pan over medium heat; cook onion, ginger and sugar, stirring, until soft. Add curry paste and spices; cook, stirring, until fragrant.
Add the canned tomatoes, cherry tomatoes, 1 cup (250ml) water, coconut milk, lentils and chickpeas to pan; bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until mixture has thickened slightly.
CHUTNEY YOGHURT Swirl yoghurt and chutney together in a small bowl with a spoon.
Serve vegetarian curry topped with coriander and dollops of chutney yoghurt. Serve with warm flatbread, if desired.
Test Kitchen tip
This recipe deliberately makes more than the amount you will eat for one meal, so you aren’t left with half-opened cans. See this Test Kitchen article for how to freeze food safely.
What to serve with vegetarian chickpea & lentil curry
We recommend serving your curry with yoghurt swirled through with mango chutney. You can swap the mango chutney for your preferred chutney flavour, if you like. Accompany with warmed flatbread, like a roti or naan. Or make your own! See the recipe below.
To bulk out the meal, serve your vegetarian curry with steamed rice.
More vegetarian curry recipes
For more incredible curries where vegetables take centre stage, see this collection easy vegetarian curry recipes.
Are you looking for more Indian-inspired recipes, or more vegetarian dinner ideas?
Our easy flatbread recipe
Just two ingredients are needed for this easy flatbread recipe.
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