Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(73 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
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Ingredients

  • 1 onion, chopped
    Onion

    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

    Ginger

    jin-jer

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

  • 6 ripe tomatoes
    Tomato

    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
    Turmeric

    Turmeric

    term-er-ik

    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

    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

    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

    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

    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.

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Comments, questions and tips

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joannewinngarde...
7th Jan, 2017
5.05
Really delicious and fragrant and so quick and easy to make. I increased the lentils as had no chickpeas and used a whole 250ml pack of coconut cream. I also used a 500g pack of passata instead of fresh tomatoes and added some chopped coriander and chopped mixed nuts. My meat eating husband was disappointed that he was being given chilli con carne and would have preferred what I was eating. Will be a regular meal in our house.
mtp1905
24th Oct, 2016
3.8
Very nice list of healthy ingredients but the end result was fairly bland. I would agree with the other comments about cooking the onions first and then adding the garlic - basically a more step by step approach. It wouldn't take much longer. I will definitely make again using this as a base recipe as it is great for a meat free day.
georgie-k
13th Oct, 2016
I made a modified version of this with 1 tin tomatoes, 2 tins of chickpeas and 1 tin of coconut milk instead of the quantities stated. Also for spices I used medium curry powder (of which the main ingredients are coriander, cumin and turmeric anyway) and I didn't measure but probably used 2 tbps of this, plus a little of chilli flakes, and 1 veg stock cube. I also upped the amount of lentils to bulk it out and make up for the amount of liquid I added. For spinach I used 1 tin instead of fresh (just as good for cooking in my opinion). So now with all of that it would feed 5 but not the original recipe! It is very, very tasty.
chicajules
5th Jan, 2017
3.05
No need to follow this recipe then as you clearly made up your own.
Vicki Bartlett
2nd Oct, 2016
Rinse the lentils several times (until water is clear) before adding to the recipe; red lentils will have a bitter taste if not rinsed well. And, yes, be cautious about overcooking the garlic; I add it after onions are cooked, as directed, in most recipes. Looking forward to trying this dish, today, with recommended modifications and adjustments!
homer120
10th Jun, 2016
curry very bitter, any idea why?
Josim123
8th Aug, 2016
Someone correct me if I'm wrong, but I think garlic may become bitter if it burns. I cooked this curry once with perfect results by frying onion first and then adding garlic for last minute or so. I then whizzed into a puree at this stage before carrying on with rest of recipe. There was no bitterness whatsoever.
Twed
25th Jun, 2016
I think the grainy and bitterness might come from not cooking the puree long enough. When I make this I cook the puree for about 10 minutes or until it's nice and soft then add the spices. Also use tinned tomatoes instead of fresh but don't whizz them up.
homer120
8th Jun, 2016
As other people stated the sauce was very dry, but overwhelmingly grainy and very bitter, perhaps this was due to adding raw onions,garlic and ginger (followed recipe to the letter), does anybody else feel the same, any suggestions?
chicajules
6th Apr, 2016
3.05
Very tasty recipe. If you don't add water or stock it's very thick. I omitted the yeast extract. No idea why that was included in the recipe.

Pages

seekingflavour
7th Jan, 2016
What is the purpose of the yeast extract? Do I need it?
the_dragon
22nd Jun, 2014
Erm this recipe says to "swirl through sesame and cashew mixture.", what sesame and cashew?
goodfoodteam's picture
goodfoodteam
25th Jun, 2014
Hi there, thanks for flagging this. The cashews and sesame seeds were missed off the ingredients list - apologies. They've now been added and they are mixed together then stirred through the curry. Hope you enjoy the recipe.
emyj18
16th Apr, 2015
Double spice quantities, add 1pt stock + use tinned tomatoes if you like a more sauce-y curry (will reduce whilst cooking the lentils). Serves more like 3 or 4 people.
mike gunn
16th Apr, 2014
I tried this and was very impressed glad I read the other comment and doubled spices, will make agaln for sure