Lentil, Chickpea, Vegetable Curry

Total Time
Prep 30 mins
Cook 15 mins

A good vegetarian/vegan veg curry, or use it as part of a curry dinner.

Ingredients Nutrition


  1. Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
  2. Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
  3. Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
  4. Serve garnished with fresh chopped coriander.


Most Helpful

*Reviewed for AUssie Forum Recipe Tag* Served over steamed basmati rice with mini papadums on the side. Great dinner for a meatless meal....even my husband enjoyed it too. Seemed like I was adding a lot of liquid...but actually was all absorbed well by the veges and lentils. We enjoyed this recipe. Photo also to be posted

**Jubes** July 06, 2009

Didn't have cauliflower or pumpkin but I added potatoes. Very good! For oil I used coconut which really went well with this. I also added a TON more curry (I LOVE CURRY). Thank you so much for a great recipe! Will definitely make again, next time with all the veggies listed and I can't wait.

buddins October 21, 2013

A really delicious vegetarian meal that was ready in no time. It was served with steamed rice and mini papadums. I did increase the amount of curry powder to 3 teaspoons and doubled the amount of garlic. I look forward to the leftovers later in the week.

PaulaG February 15, 2011

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