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

    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

    jin-jer

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

  • 6 ripe tomatoes

    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

    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

    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

    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

    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 (87)

sailorgirl700's picture
3

When I made this curry I too had to add the whole can of coconut milk, there was no way that the 6 tbsp would have been enough. I used tinned tomatoes to make sure there would be enough juice. I think next time I would fry the onions and garlic before putting into the processor to make a puree as I could still taste and feel raw onions. And my broccoli took alot longer than 4 mins to cook. Overall it was nice but with a few tweaks it could be lovely.

rachindubai's picture
5

Yum, yum, yum...... A huge thumbs up from the whole family. Used a whole tin of coconut cream just to make sure there was plenty of the delicious sauce to go around. This will definitely be a regular dish for us!

phoebs47's picture
4

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.

kilmory's picture
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
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
4

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
3

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
5

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

gwennied's picture
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
4

Nice recipe. Healthy and nutritious!

flippyclaire's picture
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
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
2

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
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
5

Tastier the next day and really easy to make.

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

sonjawinborn's picture
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
4

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!

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