Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(70 ratings)

Prep: 15 mins Cook: 40 mins


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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  • 1 onion, chopped



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

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



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

  • 6 ripe tomatoes



    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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • pinch chilli flakes
  • 1 tsp yeast extract (we used Marmite)



    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



    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



    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



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


  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 (91)

kirstycat's picture

Not very impressed with this curry...followed the recipe and added some courgette and mushrooms, but the end result was a bit bland...definitely needs more spice! It made four good sized portions, so I shall try adding some more flavour to the frozen leftovers when I reheat them! Disappointed though, was expecting something super tasty based on the comments I had read!

Rondiddlyronron's picture

Don't think it's fair to say that it's bland when you added more ingredients (mushrooms have so much water in that they may have diluted the spices recommended for the amount of vegetables in the recipe) unless you added more spices to compensate for the extra vegetables you added. People post a recipe to be followed. If you change it, you can't then 'not be impressed with it' - it's not fair

Dizzy blond's picture

This should have been a 5 star but there doesn't seem to be an option for a star rating on my ipad (dizzy blond)

Dizzy blond's picture

Love this, it's the kind of food you can't get enough of. I took on board previous comments about the spices and dryness so I added heaped spoons of spices, an extra clove of garlic, also a tin of chopped tomatoes instead of fresh, I also used coconut milk instead of cream and kept adding a spoonful as necessary to get the consistency I like. I only used the juice of half a lemon as it was a very juicy lemon then seasoned with salt and freshly ground black pepper. I love fresh coriander so put a couple of tablespoons of chopped coriander on top. Delicious will definitely be making this again

perky2512's picture

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

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

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

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!


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