Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(69 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 6
A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal204
  • fat7g
  • saturates3g
  • carbs20g
  • sugars6g
  • fibre7g
  • protein11g
  • salt0.5g
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Ingredients

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 3cm/1¼ in piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 ripe tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ tbsp oil
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • pinch chilli flakes
  • 1 tsp yeast extract (we used Marmite)

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 4 tbsp red lentils
  • 6 tbsp coconut cream
  • 1 head of broccoli, broken into small florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 400g can chickpeas, drained
  • 100g bag baby spinach leaves
  • 1 lemon, halved

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp toasted sesame seed
  • 1 tbsp chopped cashew, to mix with the sesame seeds

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

Method

  1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

  2. Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

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Comments (87)

perky2512's picture
5

I thought that this was a really lovely tasting recipe. I made it to the exact recipe and my children really liked it. The comment about using tinned tomatoes and tinned coconut does make more sense and I would do that next time. Really lovely meal.

Penny7's picture

Can I freeze this recipe?

ainerua's picture

Did you find out the answer?

mrsgoodie's picture
5

Really tasty and easy recipe even for an inexperienced cook. Used a tin of chopped tomatoes as was concerned there wouldn't be enough sauce based on previous comments. Also doubled garlic, cumin and tumeric. Would definitely make again :) Thank you :)

Emma Jones's picture

This is absolutely gorgeous - it's become a family favourite :) We've found that naan works better with it than rice, and it seems to serve 3 not 6...

Deborah1702's picture

Wow this is delicious. I made a few adjustments to suit. I found pataks coconut cream sachets in Asda (box of 4). Using two of these saved opening a full tin/jar and throwing the rest out. Also added a full tin of tomatoes, 180grm bag of spinach, and cup of vegetable stock. Delicious. Next time I would probably add extra spices, but that's just because we do enjoy spicy food. Definitely recommend this recipe.

mariab2's picture

Lovely. I used a tin of tomatoes and coconut milk instead of cream for extra liquid. Even so, the ratio of veg to sauce was quite high - I might halve the chickpeas next time. It could also take a generous kick of spice - as the recipe stands it is a lovely fragrant curry, but definitely not spicy. Even as it was though, it was absolutely delicious!

monkey_dog_brown's picture

This is reasonably tasty, I imagine it will taste better when reheated tomorrow, once the flavours have had a chance to develop. I like the base paste of spices & tomatoes & will use this again as a base for different curries. I used frozen cubes of garlic, ginger & chilli (from Sainsburys) whizzed in the processor with the onions & tomatoes, which worked well. Having read other comments I used tinned tomatoes & a whole tin of coconut milk - it would have been way too dry otherwise! I agree with some reviewers that the texture is quite grainy - I think next time I will soften the onions before mixing with the tomatoes. I also added some frozen peas & frozen green beans just because I had some in the freezer.

LuuuvDance's picture

Very nice. I made it as per the recipe and found it moist enough just using the tomatoes. I divided into 4, can't see it serving 6 unless you served with lots of rice and naan etc. As other reviews say, I would add a bit more spice, maybe throw a chilli in!

tinkerbell88's picture

Just made this. Didn't have any coconut cream so omitted that. Didn't have any yeast extract either. Didn't put broccoli in but had a punnet of cherry tomatoes that needed using so they went in along with extra chilli powder and I doubled the amount of spinach and garlic. Used a glass of water and a tin of tomatoes for extra liquid. Very pleased with the result! Oh and I had no lemon but just added a glug of lemon juice at the end.

claireriches's picture

Lovely. Used tin of reduced fat coconut milk, tin of chopped tomatoes and a tin of mixed beans instead of ingredients recommended. No lemon as I didn't have one but the result was excellent anyway. Will definitely make again. Only served two teenage boys and one greedy mum :)

kitty's picture
4

Delicious! Used tinned tomatoes for extra liquid and cooked the broccoli first as was using frozen. Also added a little more chilli and spice to taste. Great, easy recipe that can be made from what's usually in my cupboards. Enjoyed with garlic and coriander naan bread - and my meat-eating partner loves it too. Would say it's 4 portions rather than 6 for a main meal.

annemariak's picture

Really delicious! Tasted really great, so the fact that this was healthy, made eating even more enjoyable. I added a little bit of cauliflower into the recipe and replaced the tomatoes with a can of chopped ones. Also doubled the spices and added a bit of sugar and salt for seasoning. Didn't use the lemon juice, but added a half of a glass of water in the end. But came out very, very good! Definitel doing it again!

stirky's picture

This was really nice and can be tweaked to suit whatever you have in the cupboard. I used peas instead of broccoli and chard instead of spinach. Topped up with water and cooked the chick peas right from the start so they were nice and tender. Would use more spices next time also.

practicallyperfect's picture

Can't believe anyone made this successfully without adding more liquid. I added 1/2 pt stock and it was perfect (would probably try a tin of tomatoes next time) also used cauli instead of broc and added some butternut squash I had in fridge. Fabulous, even better next day.

bexdot's picture
4

Very nice and nutritious. The only thing that I would change next time is not to add the whole lemon juice- just half, as was a little overpowering. Served at a dinner party and clean plates all-round!

bexdot's picture
4

Very nice and nutritious. The only thing I would change next time is not to add the whole lemon in as found it a little overpowering. Served at a dinner party and clean plates all-round!

hannahbanana78's picture
5

I just made this for me and my meat loving other half, he loved it and said he would happily eat it regularly.....I'm so shocked!! I'm really impressed, it's a really tasty gorgeous curry, I doubled all the spices and used just over half a tin of tomatoes and 3 ripe tomatoes after reading lots of the other reviews and I am glad I did, there wouldn't have been enough liquid otherwise, the curry fed myself and my oh and there is a small bowl left, this really couldn't feed 6, will be making again very soon.

Update!
Just made the curry again and used butterbeans instead of chickpeas which I think works better....imo!

jennykw's picture
4

Lovely and quite easy to create!
I substituted the coconut cream for low fat natural yoghurt, used a stock cube and some tinned tomatoes as suggested instead of yeast extract and also substited the red lentils for tinned green lentils.
Very tasty and substantial enough to fill you up without any meat! I have frozen the rest for another time and would definitely make it again!

trishie0501's picture

Really easy to make and delicious. Used tinned tomatoes as thought bit light on sauce. Also cooked broccoli & chickpeas separately & added them in. Will have again.

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