Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

A superhealthy vegan curry which accounts for 2 of your 5-a-day - and less than 200 calories per serve

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
204
protein
11g
carbs
20g
fat
7g
saturates
3g
fibre
7g
sugar
6g
salt
0.5g

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 seed
  • 1 tbsp chopped cashew, to mix with the sesame seeds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, May 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
phoebs47's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

bahadir's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious!

kilmory's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mslowey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

janebrighouse's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

gailkr1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

vanessaalaird's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

gwennied's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

susanna0195's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice recipe. Healthy and nutritious!

flippyclaire's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this twice now in 4 days and love it! I omitted the broccoli as I felt that would spoil it and I used a tin of chopped tomatoes instead of fresh. I served it with basmatti rice and naans, yummy!

I made the amount suggested (minus the broccoli) and it made 3 portions, not the 6 it says in the recipe, so either we eat really large portions or the broccoli really does bulk it out!

The second time I made it I doubled the amounts so we'd have enough for two meals as it definitely improves overnight in the fridge!

pyjamagame's picture

if you want this to be a proper curry you must increase the quantities of the spices to your taste or it just tastes of vegtables!

destinystar123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for the first time the other night, when we had a guest. The guest had seconds and even asked for the recipe! I loved it and can't believe how low in fat it is! We had it with some rice, was delicious, would make again!

emmads's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very warming on cold winters day but it lacked the flavour punch that I expected - my tomatoes weren't that ripe so maybe that was it...or maybe needed more chilli. Was OK but not a winner for me.

karenroberts19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great, simple and healthy curry recipe. I added sweet potato to bulk it up a bit, which worked really well. It reminds me of the innocent indian dahl veg pots - but a fifth of the price and homemade!

weinib's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tastier the next day and really easy to make.

@cooking - are you thinking of Bovril? Marmite's good for vegans.

sonjawinborn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious and easy to make! I like the fact it didn't use a ready made paste, and so it was properly home made. Lovely flavours and textures. Used cauliflower instead of broccoli as I love cauliflower and I am sure you could add different veg. Well worth making, even for meat eaters. Still high in protein with the lentils and chick peas.

sarahdavies1967's picture

If using marmite, this could not be a vegan recipe surely? I would recommend adding vegemite instead?

carocw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this twice, and it has been gretly apprecitaed both times. I suggest making the tomato and lentil base in advance, leaving the flavours to develop, and then finishing the dish with the chickpeas, spinach and lemon just before serving. The quantities given are very generous, and I had leftovers both times, which didn't suffer at all by being reheated!

ghostboy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absoloutely delicious! I used canned tomatoes and a stock cube instead of the marmite [they're both salty, anyways] because It was all I had in my cupboard. I'm a student on a tight budget and this was nice and cheap and made enough to last me all week :D

kate295's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just polished off the last portion, absolutely delicious. I didn't bother making a puree out of the tomato & onion, I just chopped everything up very finely. It blended down to a paste quick enough in the pan. Used a tin of coconut milk instead of the cream as I like lots of sauce. Missed out the nuts as I didn't feel it needed it. Overall, one of the best veggie curries I've ever made!!

Pages

Questions

Tips