Chickpea Yellow Curry Recipe

I’m sharing a six-ingredient, two-step Easy Lentil Curry made with yellow Thai curry paste as the sauce base, designed for simple weeknight cooking and straightforward meal prep.

I never thought a six ingredient curry would blow my mind, but here we are. I made a Chickpea Yellow Curry using chickpeas and yellow Thai curry paste for a ridiculously simple base, and honestly it tastes like something you’d pay for at a fancy place.

It’s right up there with the Easy Lentil Curry ideas I save, and fits perfect in Vegan Yellow Curry Recipes roundups. It’s bold, kinda creamy, and oddly satisfying without trying too hard.

Seriously, this is the kind of one pot meal you’ll grab on a weeknight and then brag about to friends.

Ingredients

I love this chickpea yellow curry because it’s warm, simple and a little surprising.

Chickpeas give it body and lots of fiber and plant protein, while red lentils melt into the sauce so it gets silky and filling.

Yellow Thai curry paste brings turmeric, citrusy notes and gentle spice that never overpowers.

Full fat coconut milk makes everything creamy and slightly sweet, perfect spoonable comfort.

Vegetable broth keeps it light enough to eat with rice or naan.

It’s easy, forgiving and the leftovers taste even better the next day.

• Chickpeas, high fiber and plant protein, hearty texture
• Red lentils, add creaminess and extra protein, help thicken the curry
• Yellow Thai curry paste, turmeric, cumin and mild heat, bright savory flavor
• Coconut milk, rich and slightly sweet, brings creamy mouthfeel and richness
• Vegetable broth, adds savory depth and thins sauce without heaviness
• Salt, balances flavors and enhances sweetness and spice

Ingredient Quantities

• 2 (15 oz / 425 g) cans chickpeas
• 1/2 cup (100 g) red lentils
• 3 tbsp yellow Thai curry paste
• 1 can (13.5 to 14 oz / 400 ml) full fat coconut milk
• 2 cups (480 ml) vegetable broth
• 1 tsp salt

How to Make this

1. Drain and rinse the chickpeas, then rinse the red lentils under cold water until the water runs mostly clear. Shake off excess water. Give the coconut milk can a good shake so the cream and liquid are mixed.

2. Put a medium pot on medium heat. Add the 3 tbsp yellow Thai curry paste straight to the pot and cook, stirring constantly, 30 to 45 seconds to wake up the spices. If it looks like it might stick, add a splash (about 1/4 cup) of the coconut milk or 2 to 3 tbsp of the vegetable broth to loosen it.

3. Pour in the rest of the coconut milk and the 2 cups vegetable broth, stir well to combine with the paste so you get a smooth sauce.

4. Add the drained chickpeas, the rinsed red lentils, and the 1 tsp salt. Stir everything, bring the pot up to a gentle simmer.

5. Reduce heat to low, cover partially, and simmer 12 to 15 minutes until the lentils are tender and the sauce has thickened. Stir every few minutes so the lentils dont stick to the bottom.

6. For extra creaminess mash a few chickpeas against the side of the pot with the back of a spoon, then stir them in. If the curry gets too thick, stir in a splash more broth. If it seems too thin, simmer uncovered a few minutes to reduce.

7. Taste and adjust salt if needed, then turn off the heat and let the curry sit 5 minutes so flavors settle and it thickens a bit more.

8. Serve warm. Leftovers keep well in an airtight container in the fridge for up to 4 days and freeze nicely too.

Equipment Needed

1. Medium pot with lid for simmering the curry and mixing things
2. Wooden or sturdy spoon for stirring and mashing a few chickpeas
3. Fine mesh sieve to rinse the red lentils until the water runs clear
4. Colander to drain and rinse the canned chickpeas
5. Measuring cups and measuring spoons for the lentils, curry paste and liquids
6. Liquid measuring cup for the coconut milk and 2 cups broth
7. Can opener for the chickpea and coconut milk cans
8. Ladle or large serving spoon for dishing out the curry

FAQ

Chickpea Yellow Curry Recipe Substitutions and Variations

Quick swaps I use when I’m out of something

• Chickpeas: swap for cannellini or great northern beans for a similar creamy bite, or use extra-firm tofu cubes for more protein and less starch
• Red lentils: replace with yellow lentils or split yellow peas for the same thickening effect (split peas need a bit longer cooking), or use 1/2 cup quinoa if you want a grainy texture that holds
• Yellow Thai curry paste: if you dont have it mix 2 tbsp curry powder with 1 tbsp grated ginger and 1 tbsp lime juice, or use red or massaman curry paste but taste and adjust heat
• Coconut milk: use light coconut milk to cut calories, or stir 1 cup coconut cream into 1 cup water to mimic full fat, or use unsweetened soy/almond milk plus 1 tbsp coconut cream for flavor

Pro Tips

– blend for creaminess. after the curry is mostly done scoop out a cup or so and blend till smooth then stir it back in. it makes the sauce way silkier without adding extra fat, and you can still leave some whole bits for texture.

– brighten it up at the end. a squeeze of lime or a splash of rice vinegar right before serving wakes the flavors up, especially if the canned chickpeas taste a bit flat.

– add deep savory notes. stir in a teaspoon of soy sauce or a little miso dissolved in hot broth while it simmers. it gives umami without making it salty, just taste as you go.

– give it crunch and better leftovers. roast a handful of drained chickpeas tossed with a bit of oil and curry powder for a crunchy topping, and when reheating add a splash of broth and heat gently so the coconut doesnt separate.