Black Beluga Lentil & Chickpea Curry

09 Sep 2021
Black Beluga Lentil & Chickpea Curry

This recipe was developed for us by north London based vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


A relatively simple curry to make that is packed with flavour and versatility. This version features a mild heat, but this can be adjusted by adding or removing chilli powder. Finished with Lemon juice, the result is divine.




2 Tbsp Groundnut Oil

1 tsp Caraway Seeds

1 tsp Cumin Seeds

1 tsp Black Mustard Seeds

1 tsp Coriander Powder

1 tsp Hot Chilli Powder

½ tsp Cinnamon Powder

½ tsp Coarse Black Pepper

2 tsp Garam Masala

1 Red Onion – sliced

2 Garlic Cloves – minced

2 Dried Kashmiri Chillies – optional

3 Tomatoes – chopped (about 300g)

240g Chickpeas – rinsed and drained

240g Black Beluga Lentils – rinsed and drained

Salt & Pepper to taste




Heat a large sauté pan on medium high, add the oil and when the oil is shimmering, add the seeds.

When the mustard seeds start to pop, add the onions with a little salt and sauté for 5 minutes.

Add the garlic, spices, pepper and chillies and sauté until fragrant, about 2 minutes.

Add the tomatoes and bring to the boil, then reduce the heat. 

Taste and season with salt and pepper.

Add the chickpeas, mix through and cover for 4 – 5 minutes.

Add the lentils to the pan, mix through and cook for 2 – 3 minutes.

Taste and season.


Serve with rice and/or bread with a squeeze of Lemon Juice and julienned carrot. 

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