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Vegan mushroom, chickpea and green lentil curry


A tasty curry perfect for an all-in-one meal, wholesome and easy to reheat

15 mins

30 mins

394 kcals

serves 4


This curry was inspired by one that my sister-in-law cooked when I was staying with her up in London- why had I never thought of combining chickpeas and lentils into one dish? I always find chickpea curries a bit too much without anything to break up the chickpeas, but mixed with lentils they just add a fantastic consistency and bulk.

My brother and sister-in-law have been so lovely about having my husband and I to stay over the past few years- when we left London for Devon we envisaged that we would both get lots of work down in Devon and hardly need to be in London at all- the reality is that a big chunk of my husband’s work (he is a freelance filmmaker), and a few bits of mine are in London, so it makes it a little tricky that we moved away!

My sister-in-law is a great instinctive cook, she makes lovely hearty, wholesome food which is mainly vegan. Last time I stayed she cooked a curry very similar to this- tinned lentils and chickpeas, lots of veg, mushrooms and a few key spices and the end result was delicious! She served it with some poppadoms and mango chutney- I loved it and asked her permission to steal it for the blog as it’s perfect for making in bulk for easy-to-reheat lunches and dinners!

I also made a version of this for the kids which just missed out the mushrooms and the chilli- they ate it all up!

Vegan mushroom, chickpea and green lentil curry

Servings: 4
A tasty curry perfect for an all-in-one meal, wholesome and easy to reheat
Print Recipe
15 mins
30 mins


  • For the spice blend: 1 tsp garam masala 1 tsp turmeric, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp chilli flakes
  • 2 onions finely chopped
  • 4 big cloves garlic finely chopped
  • 1 red chilli diced finely
  • 1 thumb-sized piece of ginger peeled and finely chopped
  • 2 carrots peeled and diced small
  • 1 tin green lentils drained and rinsed
  • 1 tin chickpeas drained and rinsed
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 2 large handfuls washed spinach roughly chopped
  • 300 g chestnut mushrooms chopped into quarters
  • salt and pepper to taste
  • Fresh coriander & lime to serve
  • Low calorie cooking spray/spray oil


  • Gently fry the onion for about 5 minutes, stirring occasionally until it has softened
  • Add the ginger and garlic, and stir fry for another minute on a medium heat
  • Add in the spices, stir, and fry gently for a minute.
  • Add the carrots and the chilli, stir, and then pour in the vegetable stock
  • Add the lentils & chickpeas and the tomato puree. Stir thoroughly.
  • Add in the mushrooms and chopped spinach, season with salt and pepper, and simmer for 25 minutes, allowing the stock to reduce and the curry to thicken.
  • Serve with coriander and fresh lime.


A bit of mango chutney on the side is delicious!
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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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1 year ago

Thank you for a great recipe. It’s super nice and complete and helpful.

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