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)

bexdot's picture

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

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.

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

jennykw's picture

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.

marya9940's picture

Yum! This is really tasty and you feel totally nourished after eating it. A favourite of mine.

kfurber's picture

Added a generous teaspoon of curry paste to the blended tomato mix and some new potatoes to bulk it out. Next time I would boil the brocolli separately and then add to the pan as it took a lot longer than four minutes to be cooked through. Lovely flavour though, loved the blended sauce which felt very authentic.

kholman1's picture

Oops! Ignore that - bad speedread?

kholman1's picture
1 chickpeas, spinach or tomatoes.... Why listed as 'chickpea, tomato and spinach curry'??

julesthenorweegie's picture

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

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

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

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

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

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

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

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

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

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.


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