1.3K shares











Vegan Thai Lentil Chickpea Curry is a plant-based Thai curry made with lentils, chickpeas, curry paste, tomatoes, coconut milk, and ginger. Includes cooking instructions for Instant Pot, slow cooker, and stove. This chickpea curry recipe is easy to make and downright devourable!

Vegan Thai Lentil Chickpea Curry

Do you love the flavor of a Thai coconut curry? And do you need a plant-based recipe made with lentils and chickpeas? I know I do!

How about another Instant Pot recipe while we’re at it? Roger that!

There’s a reason everyone’s throwing hallelujah hands in the air for the Instant Pot.

It’s the ultimate, hands-free, flavor-maker of easy, 30-minute meals.

Ok, so, it’s almost hands-free…but it’s hands-free enough for me.

I mean, I love the feeling of being able to step away from cooking dinner while I multitask…and dinner still cooks. Then I come back to it, and boom…Thai curry!

Wait…what? Thai Curry?

How to make Chickpea curry in the Instant Pot Pressure Cooker?

Step 1. chop a few fresh ingredients and open a few cans

Step 2. set Instant Pot on saute…and saute some veggies

Step 3. toss in all other ingredients

Step 4. close/lock/seal lid, set pressure cooker button for Manual +6 minutes on High Pressure.

Step 5. step away from the Instant Pot…and get stuff done

Step 6. allow 10-minute natural pressure release

Step 7. keep warm until ready to serve

* See full recipe below for detailed instructions

How long do you pressure cook lentils and chickpeas?

For this Thai curry recipe, you definitely do not want to overcook the lentils.

So I use a manual time of +6 under high pressure with a 5-minute natural pressure release.

If you cook any longer than that, your lentils will probably resemble mashed potatoes.

I personally like lentils to hold their shape. If you don’t mind them falling apart, knock yourself out and let them cook a few minutes longer.

What I love about this chickpea curry

it’s naturally vegan AND gluten-free

budget friendly (because it uses everyday ingredients that can be cross-utilized with other ingredients)

freezer-friendly…so you can have it on hand at all times

easy to make

almost hands-free

packed with protein, fiber, and flavor

Want more healthy, plant-based comfort food recipes?

Vegan Thai Coconut Vegetable Curry

Southwest Vegan Tortilla Soup

Chipotle Sweet Potato Black Bean Chili

Instant Pot Vegan Tuscan White Bean Kale Soup

Vegan Thai Lentil Chickpea Curry Ingredients:

coconut oil (or any oil)

green onions

fresh ginger

fresh garlic

red curry paste

cherry tomatoes (or canned tomatoes)

coconut milk

dried brown lentils

chickpeas

water

Kosher salt

Recommended Kitchen tools

Vegan Thai Lentil Chickpea Curry for Instant Pot, Stove, or Crockpot Vegan Thai Lentil Chickpea Curry is a plant-based Thai curry made with brown lentils, chickpeas, curry paste, tomatoes, coconut milk, and ginger. Includes cooking instructions for Instant Pot, slow cooker, and stove. Chickpea curry is easy to make and downright devourable! 4.95 from 19 votes Print Pin Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: 5 1-cup servings Author: Traci – TheKitchenGirl.com Ingredients 1 Tbsp Coconut Oil or any oil of choice

2 med Green Onions chopped; separate white stalks from green tops

1 Tbsp Fresh Ginger grated

4 cloves Garlic minced

1 Tbsp Red Curry Paste

12 Cherry Tomatoes halved or 1 15oz can Diced Tomatoes

1 14oz can Coconut Milk

1 cup Uncooked Brown Lentils rinsed and drained

1 15 oz can Chickpeas (reduced sodium preferred) rinsed and drained

1/2 cup Water

1/2 tsp Kosher Salt Instructions Lentil Chickpea Curry Instant Pot Instructions:

Select "Sauté" on the Instant Pot and heat the OLIVE OIL.

When the display reads "Hot", add Add GREEN ONIONS (white stalks only), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender.

Add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.

Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT.

Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.

Select "Manual" and set the Instant Pot on "High" pressure for +6 minutes.

When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).

Then, release any remaining steam by turning the pressure release valve to the "Venting" position, using an oven mitt for protection. Lentil Chickpea Curry Stove instructions:

Heat OIL in a large skillet over medium high heat.

Add GREEN ONIONS (white stalks only), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.

Add COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT; bring to boil, then reduce heat to low; cover and simmer 20-30 minutes (until lentils are tender and cooked through). Lentil Chickpea Curry Crockpot Instructions:

Heat OIL in a large skillet over medium high heat.

Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender.

Transfer sauteed veggies over to a 3 quart Crockpot.

Stir in CURRY PASTE, TOMATOES, COCONUT MILK, LENTILS, CHICKPEAS (with juice), WATER, and SALT.

Cover and set Crockpot on HIGH 2 hours or LOW 4 hours. Serving instructions, toppings, and storage Serve warm over quinoa or white rice.

Serve warm over rice or quinoa, garnished with cilantro, green onion (tops), and lime.

To store, allow to cool completely. Refrigerate in airtight containers up up to 5 days or freeze up to 1 month in freezer-safe containers. Tried this recipe? I’d love your review! Visit the comments below and tell me how it went. RECIPE NOTES Yield: 5 cups Serving size: 1 cup Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist. Nutrition Serving: 1 cup | Calories: 177 kcal | Carbohydrates: 27 g | Protein: 11 g | Fat: 3 g | Saturated Fat: 3 g | Sodium: 242 mg | Potassium: 482 mg | Fiber: 12 g | Sugar: 2 g | Vitamin A: 745 IU | Vitamin C: 13.1 mg | Calcium: 39 mg | Iron: 3.4 mg