Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(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
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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
  • 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 (88)

homer120's picture

curry very bitter, any idea why?

Josim123's picture

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's picture

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's picture

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's picture
3

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.

ordonnel's picture
3.75

Never cooked with coconut milk before. Delicious and guilt-free.

ucharris's picture
5

Made this tonight, like others made a few moderations, doubled the spices after reading the comments and used fresh chillies. Used sweet potato instead of broccoli a can of tomatoes and a can of coconut milk. Is was wonderful and will definitely be making it again.

katiecou42's picture

I also want to know the purpose of the yeast extract ?? I don't want to buy a jar of marminte

PapaSmurf975's picture

Made without the coconut cream as I didn't have any and coconut is something I'm not very fond of and it was still lovely, but would definitely want to cook it with next time to see what it's like

RaspberryLemon's picture
5

This is yum! Boyfriend was less than thrilled when he found out we were having vegan curry for dinner... but he loved it! I used two tomatoes then added a tin of tomatoes (don't blitz the tinned toms, it will spit at you like anything when cooking) I also used a tin of full-fat coconut milk and loads of hot curry powder. The lemon makes this dish, squeeze it all over your bowl at the end. Served with brown rice and ate it the next day too. Yum.

Umbereleanor's picture

Absolutely loved this! I also put in sweet potato because I can't get enough of them and they worked brilliantly. Keep adding coconut cream/milk if you want to thicken it up. Also you're going to need a lot more spice than what is suggested. I added a lot more and it was still very mild.

emyj18's picture

More like 3 greedy / 4 sensible portions. Delicious flavour but would advise increasing liquid quantity (and maybe because of this increase spices/ginger&garlic measurements) - I used a can of tinned tomatoes instead of chopped fresh ones and also about a pint of stock and still found it could have done with more sauce! But delicious flavour and broccoli in curry is divine, will make again soon (with tweaks).

goodlyvibes's picture

Excellent recipe. Used cauliflower (1/2 head) instead of broccoli, doubled the spices (kept the pinch of chilli flakes, but added 1/2 tsp of mild chilli powder), also added a pint of water after the lentils went in as seemed too dry.

PS, Also used ground almond instead of cashew as had none in.

Lovely stuff!

Nuts_9's picture
3.75

Great recipe, but definitely needs tweaking as mentioned in other reviews. I was cooking for 6 and was concerned about the portion size and quantity of sauce, so I stuck to the original recipe with the tomato/garlic puree (but using four cloves instead of two), then added an extra can of chopped tomatoes and a can of coconut milk (instead of cream) and also an extra can of chickpeas. I also doubled the spices as suggested by others. It turned out really well with just the right amount of flavour and there was plenty to go around. I served with brown basmati rice and poppadoms and it all got eaten. The lemon squeezed in at the end definitely made it for me. It really enhanced the flavour. Will definitely make this again!

tapan37's picture

Quite good but certainly needs a lot more than a pinch of chilli flakes. I never use tinned chickpeas ( and indeed any kind of tinned "pulses") when it is so easy to store all kinds if dried pulses and soak and cook them oneself. And I soak and precook them in batches and then portion them up into suitable containers and they go into my chest freezer. -- they are all so much nicer than the gooey tinned products!
I have to say that if you miss out fairly essential flavouring ingredients and then find a recipe "doesn't work" it is hardly following a recipe exactly!!!.
If you are trying for the first time then follow the recipe --then you can adjust to your own style/tastes -- although to shoot myself in my foot -- I will inevitably use tinned chopped tomatoes where a recipe calls for fresh tomatoes. If I lived in Italy I would certainly use fresh tomatoes but not the acidic tasteless produce that is usually available in our UK supermarkets -- they're fine for lifting up a salad in a nice warm summer but fairly disastrous for use in cooking!

mau2000's picture

I made this recipe following the original instruction of fresh tomato for the puree and had no problem at all. Had to use tinned spinach and coconut milk but if anything they would have added more moisture so no problem there. It's very mild - could probably do with more spice just for extra flavour as the tomato is a bit powerful. Overall, apart from missing out marmite , cashew nuts, sesame seeds and lemon, I followed the recipe exactly and it turned out nicely with enough moisture. I would suggest adding much more spice...maybe a little curry powder? Allow some more time for the brocolli because it didn't cook in 4 minutes but that didn't seem to make any difference. Nice served with rice but not too much as the chickpeas make it pretty filling. Fresh tomato with no stock or anything like that worked for me and I got 3 portions but I suppose it would stretch to 4 and might be better with naan or in a bowl.

Jennyahurst's picture
5

Double the spice - add a touch of water or stock and it is very nice - I have made it a few times now - and it tastes even better the following day. It has to be my favourite recipe on this website

kirstycat's picture
2.5

Not very impressed with this curry...followed the recipe and added some courgette and mushrooms, but the end result was a bit bland...definitely needs more spice! It made four good sized portions, so I shall try adding some more flavour to the frozen leftovers when I reheat them! Disappointed though, was expecting something super tasty based on the comments I had read!

Rondiddlyronron's picture

Don't think it's fair to say that it's bland when you added more ingredients (mushrooms have so much water in that they may have diluted the spices recommended for the amount of vegetables in the recipe) unless you added more spices to compensate for the extra vegetables you added. People post a recipe to be followed. If you change it, you can't then 'not be impressed with it' - it's not fair

Dizzy blond's picture

This should have been a 5 star but there doesn't seem to be an option for a star rating on my ipad (dizzy blond)

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Questions (3)

seekingflavour's picture

What is the purpose of the yeast extract? Do I need it?

the_dragon's picture

Erm this recipe says to "swirl through sesame and cashew mixture.", what sesame and cashew?

goodfoodteam's picture

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.

Tips (2)

emyj18's picture

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's picture

I tried this and was very impressed glad I read the other comment and doubled spices, will make agaln for sure