Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(89 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, questions and tips

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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!
10th Jun, 2016
curry very bitter, any idea why?
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.
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.
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?
6th Apr, 2016
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.
24th Mar, 2016
Never cooked with coconut milk before. Delicious and guilt-free.
24th Feb, 2016
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.
11th Jan, 2016
I also want to know the purpose of the yeast extract ?? I don't want to buy a jar of marminte
30th Nov, 2015
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


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