Enjoy this easy, set-it-and-forget-it-style meal packed with two vegan protein sources. This Chickpea and Lentil Curry recipe is full of flavor and ready in less than 20 minutes! It contains under 400 calories and 16.8g protein per serving.
With the addition of two vegan protein sources, this meal is very protein-rich and contains 34% of your daily protein requirements. I love that this meal is a set-it-and-forget-it style meal and it is ready in less than 20 minutes from start to finish.
The combination of the meaty soft texture of the lentils, and the crunch of the chickpeas gives this curry an interesting texture. This is a recipe I have to repeat during weekdays, and I often have a batch of this in my freezer for a speedy meal when I don’t have time to cook.
This curry has just under 400 calories.
Mediterranean yellow rice is the perfect base for the falafel balls, while the pickled tomatoes bring a tangy and acidic finish to the entire meal. And for heat, I serve my falafel hot sauce. These recipes work wonderfully together and can be enjoyed as part of a traditional Mediterranean meal.
If you're looking to spruce things up, you can also add some fresh herbs like parsley or mint to the rice. Additionally, yogurt dipping sauces can be made to enjoy alongside the falafel balls, adding a creamy layer to the flavors of the meal.
- Video Demonstration
- Why You’ll Love This Recipe
- Ingredient Substitutions
- The Structure Of A Plant Based Plate
- Recommended Equipment
- How To Make This Recipe
- How To Serve
- Serving Sizes
- Frequently Asked Questions
- How To Store Leftovers
- Ways To Use This Recipe
- VEGAN CARBOHYDRATE SIDE DISHES
- More Tasty Vegan Dinner Recipes
- 🥬️🥭️ 7 Day Meal Plan
- FREE Gifts
- Creamy Chickpea And Lentil Curry Recipe
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe contains 391.6 calories per serving
- This recipe contains 16.8g of protein per serving
- One serving of this recipe contains 102% of your recommended daily intake of vitamin C
- This recipe is made from a combination of vegan protein, whole food sources of carbohydrates, vegetables, essential fats, and ingredients that make the dish extremely tasty.
- This easy recipe takes 0 minutes of active preparation time and 20 minutes of cooking time. You can use the cooking time to get on with other things.
- This recipe is made extra tasty by the addition of homemade curry powder
- I have simplified this recipe by limiting the number of ingredients and using everyday, simple ingredients such as onion, garlic, and tomatoes
- This recipe and all recipes on my website are vegan, plant-based, gluten-free, dairy-free, egg-free, lactose-free, free from refined sugar, vegetarian, and are based on whole foods.
- All of my recipes follow my own diet plan called the Plant Plate 400. In addition, my recipes also adhere to the following diets, the Mediterranean diet, the 1200 Calories a Day diet, Clean eating, the Macrobiotic diet, the Alkaline diet, the Ornish diet, the Daniel Fast, and the Starch Solution diet.
- Lentils: Substitute with any other type of dry lentils. If you use canned lentils but make sure to cut the cooking time down to just 5 minutes.
- Chickpeas: Substitute with any canned beans. Dry chickpeas will also work but they have to be prepared as per the package instructions as they need soaking and pre-cooking.
- Olive oil: Use any oil you choose. Or omit the oil completely and just saute the vegetables in a little water.
- Onions: You can omit the onions or replace them with a vegetable of your choice.
- Garlic: You can omit the garlic or replace it with 1 teaspoon of garlic powder.
- Red peppers: You can either remove the pepper completely or replace it with a vegetable of your choice such as tomatoes.
- Ginger: Replace ginger with dried ginger or remove completely.
- Curry powder: Replace this with your own curry powder or favorite spice blend.
- Sea salt: You can replace it with any salt you choose or 1 tablespoon of tamari.
- Chopped tomatoes: You can substitute chopped tomatoes with fresh tomatoes that you have blended, or passata.
- Maple syrup: You can omit the syrup or replace it with any sweetener of your choice.
- Coriander (cilantro)/other fresh leaves: You can omit the fresh herbs or replace them with any fresh or dried herbs of your choice.
- White rice: Replace this with any of the nutritious carbs of your choice.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe is a complete meal because it contains all 5 components of my Plant Plate and contains around 400 calories per meal.
The diagram below helps you see the 5 different components of a Plant-Based Plate.
Here’s how this recipe is structured according to the Plant Plate System.
Adding each ingredient to the following categories helps you to easily see how to make substitutions. It also lets you know the exact reason why the ingredient is in the recipe.
Leaves, Fruit & Veg
- Red peppers
- Coriander (cilantro)
Nutrient Packed Carbohydrates
- Maple syrup
- Sea salt
Here are the main kitchen equipment tools I have used to create this recipe.
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
How To Make This Recipe
Here is a brief summary of the steps needed to make the recipe. See the recipe card at the bottom of this post for the full detailed instructions.
- Add oil to a frying pan over the heat, and stir in all the ingredients.
- Simmer and served when the lentils are cooked.
How To Serve
You can serve this along with cooked rice.
This quantity of ingredients serves only 4, so if you want you can double/triple the ingredients to make a larger batch and then store it in the fridge or freezer.
Frequently Asked Questions
Yes, chickpeas and lentils are totally edible. They are both protein-rich foods. They are an ideal source of protein for vegans.
Lentils and chickpeas are called pulses. Pulses also include dry peas and beans. They are the dry, edible seeds of legumes.
How To Store Leftovers
This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
Ways To Use This Recipe
Here are some of my favorite ways to use this recipe:
- Easy Mediterranean Yellow Rice (Vegan)
- 2 Minute Falafel Hot Sauce Recipe
- Russian Pickled Tomatoes Recipe (EASY)
VEGAN CARBOHYDRATE SIDE DISHES
Serve this recipe with any of the following carb side dishes which are all around 100 calories per serving:
- Easy Boiled Baby Potatoes
- Easy Skin On Boiled Potato
- Crispy Homemade Baked French Fries
- Spicy Sweet Potato Fries
- Most Crispy Vegan Jacket Potato
- Easy Whole Baked Sweet Potato
- Perfect Long Grain White Rice
- Gluten Free Flatbreads
- Gluten Free Naan Breads
- Gluten Free Pita Bread
- Easy Mediterranean Yellow Rice
For more options, see all of my best vegan, gluten-free carbs side dishes.
More Tasty Vegan Dinner Recipes
If you’re looking for some easy, vegan dinners that are around 400 calories per serving, check out some of my other recipes:
- Vegan Burger And Fries Recipe (385 Calories, Gluten Free)
- Easy Vegan Souvlaki
- Speedy Soya Chunks Biryani
You can see all of my 400-calorie vegan meals here.
🥬️🥭️ 7 Day Meal Plan
If you want to discover all of the benefits of eating a plant-based, gluten-free diet, grab a copy of my 7-day meal plan by Green Thickies.
My 7-day detox has been doctor and nutritionist approved and featured on a major national TV channel.
Thousands of people have had incredible results with this meal plan.
🥗 Free Smoothies (Drink And Shrink) Bundle
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🎩 5 Magical Fruit Recipes Book
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Creamy Chickpea And Lentil Curry Recipe
- 1 teaspoon olive oil
- 1 onion
- 2 red peppers
- 2 cloves (2 teaspoons) fresh minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon homemade curry powder
- 2 teaspoons sea salt
- 2 cups water
- 1 can chopped tomatoes
- 1 can chickpeas (drained and rinsed)
- 120g dry red lentils
- 1 teaspoon maple syrup
- 15g fresh coriander (cilantro) leaves
- 1 batch (4 servings) of Mediterranean yellow rice or 2 cups of cooked white rice
- Add the olive oil to a large frying pan over a medium heat.
- Chop the onion and add it to the pan. Give it a good stir.
- Chop the peppers and add those to the pan along with the garlic and ginger.
- Add the curry powder and sea salt and stir for 1 minute.
- Add the water, chopped tomatoes, chickpeas, red lentils, maple syrup, and fresh coriander to the pan.
- Simmer on a low to medium heat for at least 15 minutes or until the lentils have softened.
- Serve with cooked yellow rice or white rice.
Now it’s your turn to make magic with food.