Menu
Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (84)

kholman1's picture
1

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

julesthenorweegie's picture
2

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
5

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
4

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
5

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
5

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
5

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
5

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
4

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
4

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
4

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
5

has become a firm family favourite.

ginger_rogers's picture

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

chloecanderson's picture
4

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
3

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
5

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!

phoebs47's picture
4

Absolutely gorgeous and very filling.
Personally I cannot stand broccoli so I left this out and used ground ginger rather than fresh (as it was all I had). Also, I like my curries full of flavour so based on some of the reviews on here, I doubled the quantity of all the spices and it worked a treat.
It tastes just as good reheated as it did the first time round as well which is perfect for when you get home from work late and want a healthy filling meal quickly.

Pages

Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.