Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(52 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

A superhealthy vegan curry which accounts for 2 of your 5-a-day - and less than 200 calories per serve

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
204
protein
11g
carbs
20g
fat
7g
saturates
3g
fibre
7g
sugar
6g
salt
0.5g

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

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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.

Recipe from Good Food magazine, May 2011

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Comments

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kholman1's picture
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Oops! Ignore that - bad speedread?

kholman1's picture
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Mmmm....no chickpeas, spinach or tomatoes.... Why listed as 'chickpea, tomato and spinach curry'??

julesthenorweegie's picture
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Unfortunately I found this dish way too tangy for my taste, the broccoli also didn't really accompany the rest of the dish.

Maybe if you only used the juice of half a lemon, and replaced the broccoli for beans, but I am not so sure :/

kathyaj's picture

Really tasty dish. Had to add some water as it got quite dry when the lentils started soaking up the sauce and also would have struggled to feed six with it - I got five fair size portions out of it but maybe I'm greedy :-)

norad555's picture
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This is now one of my favourite work lunches- I just cook a batch on Sunday and take it to work in tupperware. Have had to increase the liquid a bit as I like to cook mine a little longer than the recipe states and I have no idea how you would feed 6 from the quantity here! (I get 4 portions out of it) Overall a tasty, healthy recipe with room for tweaks depending on what you've got in the cupboard.

mounses2's picture
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After reading other people's comments I used a tin of tomatoes instead of the 6. I also used the whole tin of coconut milk, and twice the amount of spices in the recipe. We really enjoyed it, but only after teaking the recipe, and I cannot imagine it feeding 6 adults on it's own, without rice or a side.

bwatkinson's picture
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Really good, it's already become a staple recipe for me. Easy for after work and tastes even better the next day as left overs.

meow1991's picture

Marmite is vegan

felicityburch's picture
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This is a real go-to recipe for me. Tasty, simple and reheats well.

Never added marmite to it, I don't really know what the point would be.

ko77310's picture
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Made this twice now, first time used all the right ingredients and was lovely. Second time i didn't have the spinach or any chickpeas so i used canellini beans and peas instead and it worked really well. Great to know such a tasty recipe is so healthy too :)

mrsbroon's picture
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Left out the lentils as I didn't have any, that must be the cause of the grainy texture so if you want it smooth - leave out the lentils! I'm currently doing the Weight Watchers Pro Points plan and this is super low as well as being super healthy, and I love it!

katiejanesaunders's picture
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Very tasty veggie dish. I think the broccoli is essential to give a good bite and variety of texture. I found that I needed to add more water to cook the lentils so next time I think I will use chopped tomatoes.

cakeanyone's picture
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This was lovely. I added a sliced chicken breast and twice as much of the spices and halved the broccoli...will try cauliflower next time. Used cream and sour cream because I forgot to buy the coconut cream but it tasted good. Will definitely make again. Maybe we're greedy but this fed 3 people (4 at a push) so rice or naan definitely needed.

cakeanyone's picture
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This was lovely. I added a sliced chicken breast and twice as much of the spices and halved the broccoli...will try cauliflower next time. Used cream and sour cream because I forgot to buy the coconut cream but it tasted good. Will definitely make again. Maybe we're greedy but this fed 3 people (4 at a push) so rice or naan definitely needed.

pookie-dog's picture
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has become a firm family favourite.

ginger_rogers's picture

I've just made this too and its really delicious!

chloecanderson's picture
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Very tasty, and incredibly easy for such a satisfying result. I didn't have any turmeric on hand, so I used curry powder, so the colour wasn't as vibrant. Very good on a wrap for lunch the next day!

kirstymargaret's picture

Can you freeze this??
Looking for healthy, veggie-friendly freezable dishes for midweek meals!

sailorgirl700's picture
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When I made this curry I too had to add the whole can of coconut milk, there was no way that the 6 tbsp would have been enough. I used tinned tomatoes to make sure there would be enough juice. I think next time I would fry the onions and garlic before putting into the processor to make a puree as I could still taste and feel raw onions. And my broccoli took alot longer than 4 mins to cook. Overall it was nice but with a few tweaks it could be lovely.

rachindubai's picture
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Yum, yum, yum...... A huge thumbs up from the whole family. Used a whole tin of coconut cream just to make sure there was plenty of the delicious sauce to go around. This will definitely be a regular dish for us!

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