Lentil / Pulse / Bean Curry Recipe

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Skill Level: Easy

This Lentil / Pulse / Bean Curry is a versatile, hearty and protein-rich dish that can be made with chickpeas, kidney beans, lentils or mung beans. Using our authentic Indian Curry Pot spice mix, this recipe creates a comforting curry with gentle heat and rich flavour — perfect for a quick lunch or dinner.

Shopping List

Choose one option:

  • Chickpeas, kidney beans or green lentils – 2 cans, drained and washed
    OR
  • Mung beans – 1.25 cups, cooked until soft
  • Plus:
  • Onions – 200 g, thinly diced
  • Tomatoes – 2 medium, diced
  • Garlic – 2 large cloves, diced
  • Cumin seeds – ½ tsp
  • Yoghurt – 2 large tbsp
  • Coriander leaves – ¼ cup
  • Butter – 1 tsp
  • Oil of your choice – 2 tbsp
  • Lemon – a few drops
  • Salt – to taste
  • Lentil/Pulse/Bean Curry Spice Mix – 2 tbsp (adjust to preference)

Cooking Method

  1. Prepare the base
    Heat 2 tbsp oil in a pan.
    Add cumin seeds and let them sizzle for a few seconds.
    Add the chopped onions and sauté until soft and lightly golden.
  2. Add garlic and tomatoes
    Add the diced garlic and cook until the raw smell fades.
    Add chopped tomatoes and sauté for 3–4 minutes until soft.
  3. Add the spice mix
    Add 2 tbsp Lentil/Pulse/Bean Curry Spice Mix.
    Stir well and cook on low heat to allow the spices to release their aroma.
  4. Add beans or lentils
    Add your cooked mung beans OR drained canned beans/lentils.
    Mix thoroughly.
  5. Simmer
    Add water to reach your desired consistency.
    Simmer on a low heat stiring occasionally, until the curry thickens. Usually 5-10 minutes.
  6. Finish
    Add yoghurt, butter, salt and a few drops of lemon.
    Stir gently and cook for another minute.
  7. Serve
    Garnish with fresh coriander leaves.
    Enjoy hot with rice, roti or chapati.

Recipe Notes

  • Naturally gluten free and nut free
  • Works with any lentil or bean variety
  • Add green chillies for extra heat
  • For a vegan version, replace yoghurt and butter with coconut milk or vegan alternatives