Wholesome Lentil, Chickpea and Kale Curry


The most wholesome curry conceivable. Packed with warming spices, protein, and dark leafy greens. Creamy, rich, and filling! instagram.com/gillianmakingthings/

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This recipe was developed during the cold winter months, as an easy, filling, and healthy dinner to keep warm and cosy! Serve it with rice and/or naan (although it's great by itself too). This is one of my go-to meal prep dishes, as it stores well and I never get tired of it! It also freezes like a dream, so feel free to make extra and keep it in your freezer for whenever you want it!

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course dinner, Entree, lunch
Cuisine curry, Indian, plant-based, Vegan
Servings 6


  • 2 tbsp canola oil
  • 4 cloves garlic grated or minced
  • 4 tbsp grated ginger
  • 1 ½ tsp garam masala
  • 2 tsp curry powder
  • 1 ½ tsp chili powder
  • ½ tsp ground coriander
  • 1 tsp ground turmeric
  • 1 ½ tsp cumin
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 cups water
  • 1 ¼ cups red lentils rinsed
  • 14 oz crushed tomatoes
  • 14 oz canned chickpeas drained and rinsed
  • 14 oz coconut milk
  • 2 tbsp lemon juice
  • 3 tbsp unsweetened smooth peanut butter (unsweetened, smooth almond and cashew butter work well too!)
  • 110 g Kale torn into bite-sized pieces


  • Heat a large pot over medium/low heat. Add the oil, garlic, and ginger and cook for 1-2 minutes, stirring frequently, until fragrant and very lightly browned.
  • Add the garam masala, curry powder, chili powder, ground coriander, ground turmeric, cumin, salt, and black pepper. Cook for 1 minute stirring constantly to develop the flavours.
  • Add the water, lentils, crushed tomato, and chickpeas and stir to combine. Make sure to scrape the bottom of the pot to get any browned bits incorporated.
  • Reduce heat to low and cover pot. Simmer for 20 minutes, stirring every 5 minutes, or until lentils are cooked through. If the lentils are not cooked through after the 20 minutes, add a few tablespoons of water and let simmer for an additional 5 minutes.
  • Add in the coconut milk, lemon juice, peanut butter, and kale, stirring to combine. Cover and simmer for an additional 8 minutes to wilt the kale and thicken the curry.
  • Serve with rice and/or flatbread and enjoy!
Tried this recipe?Let us know how it was!


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