Chickpea, tomato & spinach curry

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• wellz24

  19 July 2011

  wellz24 rated this recipe

  

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• Boston Belle

  24 July 2011

  Boston Belle commented on this recipe

  Have made this several times and found it delicious. However, am I the only one who finds that there is not enough liquid with only the whizzed tomatoes to cook the lentils?

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• Boston Belle

  24 July 2011

  Boston Belle rated this recipe

  

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• vanessaalaird

  31 July 2011

  vanessaalaird rated and commented on this recipe

  

  Loved it!Would add more chilli but overall a winner.

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• Gailkr1

  11 August 2011

  Gailkr1 rated and commented on this recipe

  

  Its a nice healthy curry. I used fresh corriander rather than ground which worked well, If I was to make it again I would also use a tin of tomatoes and extra spices as I prefer curries a little hotter with more sauce.

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• Janey B

  16 August 2011

  Janey B rated and commented on this recipe

  

  This is a really easy curry to prepare and it looks lovely - bright and fresh. I added extra spice and used peas instead of broccolli. The lentil puree makes a great base for adding all kinds of other ingredients. I will definately make this again. However, I will add the chickpeas much earlier in the process. Following the instructions the chickpeas were too crunchy for my taste and hadn't been in the pan long enough to soak up the other flavours. Also, the recipe as stated would possibly feed 6 as a side dish but not as a main course.

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• marky

  25 August 2011

  marky rated and commented on this recipe

  

  Really tasty! Doing a detox at the mo so these recipes come in really handy. I'd definitely give it a go if you are thinking about it.

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• Joyce

  26 August 2011

  Joyce rated and commented on this recipe

  

  I've made this many times since seeing this recipe and we love it, so fresh and tasty. I usually make it ahead of time and let it cool and mellow and then add the chickpeas when re-heating. Today I'm going to add runner beans instead of broccoli and chard instead of spinach as we have a glut of both. I serve it with brown basmati or chapattis.

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• Bahadir

  31 August 2011

  Bahadir rated and commented on this recipe

  

  Delicious!

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• phoebs47

  27 September 2011

  phoebs47 rated and commented on this recipe

  

  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.

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• Rach

  13 October 2011

  Rach rated and commented on this recipe

  

  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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• sailorgirl

  16 October 2011

  sailorgirl rated and commented on this recipe

  

  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.

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• KB

  17 October 2011

  KB commented on this recipe

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

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• ChloeA

  20 October 2011

  ChloeA rated and commented on this recipe

  

  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!

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• GingerRogers

  21 October 2011

  GingerRogers commented on this recipe

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

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• Carol-Anne

  03 November 2011

  Carol-Anne rated and commented on this recipe

  

  has become a firm family favourite.

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• cakeanyone?

  12 November 2011

  cakeanyone? rated and commented on this recipe

  

  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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• cakeanyone?

  12 November 2011

  cakeanyone? commented on this recipe

  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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• ktpocketrocket

  03 January 2012

  ktpocketrocket rated and commented on this recipe

  

  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.

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• Michelle Brown

  02 February 2012

  Michelle Brown rated and commented on this recipe

  

  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!

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http://www.bbcgoodfood.com/recipes/1260646/

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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 seeds mixed with 1 tbsp chopped cashews

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian, Vegan, Super healthy

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 seeds mixed with 1 tbsp chopped cashews

Per serving

199 kcalories, protein 8.0g, carbohydrate 18.0g, fat 10.0 g, saturated fat 5.0g, fibre 5.0g, sugar 6.0g, salt 0.42 g

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