Chickpea, tomato & spinach curry

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• Deb

  12 April 2011

  Deb rated and commented on this recipe

  

  Loved it. Easy to make, very healthy, filling and full of flavour - even better the next day.

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• Marta

  14 April 2011

  Marta rated this recipe

  

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• mycocococo

  14 April 2011

  mycocococo rated this recipe

  

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• Argosdiva

  15 April 2011

  Argosdiva rated and commented on this recipe

  

  Made this on an impulse last night so didn't have all the ingredients. I didn't have any marmite or cashew nuts so I left them out. I also substituted Greek Yoghurt for the coconut milk - which probably made it slightly healthier. I also added some coriander at the end. Having said all that - it was really lovely and I am looking forward to eating the rest tonight. I will try to make it again with all the ingredients, although I was perfectly content with the changes I had made - as was my very happy partner!

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• KatyCooks

  16 April 2011

  KatyCooks rated and commented on this recipe

  

  Well, I'm not a vegetarian but I don't freak out at having a meal with no meat or fish in it either. This looked really tasty and I adore chickpeas so I gave it a go. Delicious! My only issue is that there was a very slightly grainy texture. That's a very minor point though - the flavours were great. I think you could keep vegetarians and meat eaters happy by making the recipe in a single batch and then splitting it into two and adding chicken breast pieces or prawns to one of them. (And a quick simmer to cook through obviously).

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• chicajules

  28 April 2011

  chicajules rated and commented on this recipe

  

  i substituted the broccoli for cauliflower as i didn,t have any broccoli. A very tasty supper dish. Also it was the first time i have used lentils in this type of curry. It made it a much more hearty dish.

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• Beth

  01 May 2011

  Beth rated and commented on this recipe

  

  Used peas instead of broccoli. Very nice.

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• Kate

  04 May 2011

  Kate rated and commented on this recipe

  

  Just polished off the last portion, absolutely delicious. I didn't bother making a puree out of the tomato & onion, I just chopped everything up very finely. It blended down to a paste quick enough in the pan. Used a tin of coconut milk instead of the cream as I like lots of sauce. Missed out the nuts as I didn't feel it needed it. Overall, one of the best veggie curries I've ever made!!

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• ghostboy

  09 May 2011

  ghostboy rated and commented on this recipe

  

  Absoloutely delicious! I used canned tomatoes and a stock cube instead of the marmite [they're both salty, anyways] because It was all I had in my cupboard. I'm a student on a tight budget and this was nice and cheap and made enough to last me all week :D

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• caroline

  18 May 2011

  caroline rated and commented on this recipe

  

  I have made this twice, and it has been gretly apprecitaed both times. I suggest making the tomato and lentil base in advance, leaving the flavours to develop, and then finishing the dish with the chickpeas, spinach and lemon just before serving. The quantities given are very generous, and I had leftovers both times, which didn't suffer at all by being reheated!

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• cooking

  23 May 2011

  cooking commented on this recipe

  If using marmite, this could not be a vegan recipe surely? I would recommend adding vegemite instead?

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• Sonja

  25 May 2011

  Sonja rated and commented on this recipe

  

  Really delicious and easy to make! I like the fact it didn't use a ready made paste, and so it was properly home made. Lovely flavours and textures. Used cauliflower instead of broccoli as I love cauliflower and I am sure you could add different veg. Well worth making, even for meat eaters. Still high in protein with the lentils and chick peas.

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• Rachel

  25 May 2011

  Rachel rated and commented on this recipe

  

  Tastier the next day and really easy to make. @cooking - are you thinking of Bovril? Marmite's good for vegans.

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• franzi

  31 May 2011

  franzi rated this recipe

  

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• justcallmechef

  09 June 2011

  justcallmechef rated and commented on this recipe

  

  This is a great, simple and healthy curry recipe. I added sweet potato to bulk it up a bit, which worked really well. It reminds me of the innocent indian dahl veg pots - but a fifth of the price and homemade!

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• emma.d

  29 June 2011

  emma.d rated and commented on this recipe

  

  This was very warming on cold winters day but it lacked the flavour punch that I expected - my tomatoes weren't that ripe so maybe that was it...or maybe needed more chilli. Was OK but not a winner for me.

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• destinystar123

  04 July 2011

  destinystar123 rated and commented on this recipe

  

  Made this for the first time the other night, when we had a guest. The guest had seconds and even asked for the recipe! I loved it and can't believe how low in fat it is! We had it with some rice, was delicious, would make again!

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• goodphood

  06 July 2011

  goodphood commented on this recipe

  if you want this to be a proper curry you must increase the quantities of the spices to your taste or it just tastes of vegtables!

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• flippyclaire

  10 July 2011

  flippyclaire rated and commented on this recipe

  

  Have made this twice now in 4 days and love it! I omitted the broccoli as I felt that would spoil it and I used a tin of chopped tomatoes instead of fresh. I served it with basmatti rice and naans, yummy! I made the amount suggested (minus the broccoli) and it made 3 portions, not the 6 it says in the recipe, so either we eat really large portions or the broccoli really does bulk it out! The second time I made it I doubled the amounts so we'd have enough for two meals as it definitely improves overnight in the fridge!

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• Susie Q

  18 July 2011

  Susie Q rated and commented on this recipe

  

  Nice recipe. Healthy and nutritious!

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http://www.bbcgoodfood.com/recipes/1260646/

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Ingredients

• 1 onion , chopped
• 2 garlic cloves , chopped
• 3cm/1¼ in piece ginger , grated
• 6 ripe tomatoes
• ½ tbsp oil
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• pinch chilli flakes
• 1 tsp yeast extract (we used Marmite)
• 4 tbsp red lentils
• 6 tbsp coconut cream
• 1 head of broccoli , broken into small florets
• 400g can chickpeas , drained
• 100g bag baby spinach leaves
• 1 lemon , halved
• 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian, Vegan, Super healthy

Ingredients

• 1 onion , chopped
• 2 garlic cloves , chopped
• 3cm/1¼ in piece ginger , grated
• 6 ripe tomatoes
• ½ tbsp oil
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• pinch chilli flakes
• 1 tsp yeast extract (we used Marmite)
• 4 tbsp red lentils
• 6 tbsp coconut cream
• 1 head of broccoli , broken into small florets
• 400g can chickpeas , drained
• 100g bag baby spinach leaves
• 1 lemon , halved
• 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews

Per serving

199 kcalories, protein 8g, carbohydrate 18g, fat 10 g, saturated fat 5g, fibre 5g, sugar 6g, salt 0.42 g

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