Chickpea, tomato & spinach curry

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Results 41-60

• KatieBeth

  05 February 2012

  KatieBeth rated and commented on this recipe

  

  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 :)

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• miss_delicious

  18 February 2012

  miss_delicious rated and commented on this recipe

  

  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.

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• Meow1991

  13 March 2012

  Meow1991 commented on this recipe

  Marmite is vegan

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• Emilia

  21 March 2012

  Emilia rated this recipe

  

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• allerloindici

  12 June 2012

  allerloindici rated this recipe

  

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• bwatkinson

  13 June 2012

  bwatkinson rated and commented on this recipe

  

  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.

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• Mounses2

  15 June 2012

  Mounses2 rated and commented on this recipe

  

  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.

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• StrawberryShortcake

  22 June 2012

  StrawberryShortcake rated and commented on this recipe

  

  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.

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• KathyAJ

  05 July 2012

  KathyAJ commented on this recipe

  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 :-)

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• JulesTheNorweegie

  30 July 2012

  JulesTheNorweegie rated and commented on this recipe

  

  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 :/

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• KHol

  15 September 2012

  KHol rated and commented on this recipe

  

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

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• KHol

  15 September 2012

  KHol commented on this recipe

  Oops! Ignore that - bad speedread?

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• Katharine

  24 September 2012

  Katharine rated and commented on this recipe

  

  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.

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• marya9940

  22 January 2013

  marya9940 rated and commented on this recipe

  

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

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• Trish

  13 February 2013

  Trish commented on this recipe

  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.

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• JennyK

  12 March 2013

  JennyK rated and commented on this recipe

  

  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!

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• hannah

  04 April 2013

  hannah rated and commented on this recipe

  

  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.

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• bexdot

  07 April 2013

  bexdot rated and commented on this recipe

  

  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!

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• bexdot

  07 April 2013

  bexdot commented on this recipe

  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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• Jackie J

  30 May 2013

  Jackie J commented on this recipe

  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.

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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 8g, carbohydrate 18g, fat 10 g, saturated fat 5g, fibre 5g, sugar 6g, salt 0.42 g

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