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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Dizzy blond
1st Aug, 2014
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)
Dizzy blond
1st Aug, 2014
Love this, it's the kind of food you can't get enough of. I took on board previous comments about the spices and dryness so I added heaped spoons of spices, an extra clove of garlic, also a tin of chopped tomatoes instead of fresh, I also used coconut milk instead of cream and kept adding a spoonful as necessary to get the consistency I like. I only used the juice of half a lemon as it was a very juicy lemon then seasoned with salt and freshly ground black pepper. I love fresh coriander so put a couple of tablespoons of chopped coriander on top. Delicious will definitely be making this again
16th Jul, 2014
I thought that this was a really lovely tasting recipe. I made it to the exact recipe and my children really liked it. The comment about using tinned tomatoes and tinned coconut does make more sense and I would do that next time. Really lovely meal.
2nd Jul, 2014
Can I freeze this recipe?
23rd Jul, 2014
Did you find out the answer?
9th Jun, 2014
Really tasty and easy recipe even for an inexperienced cook. Used a tin of chopped tomatoes as was concerned there wouldn't be enough sauce based on previous comments. Also doubled garlic, cumin and tumeric. Would definitely make again :) Thank you :)
Emma Jones
24th Apr, 2014
This is absolutely gorgeous - it's become a family favourite :) We've found that naan works better with it than rice, and it seems to serve 3 not 6...
22nd Jan, 2014
Wow this is delicious. I made a few adjustments to suit. I found pataks coconut cream sachets in Asda (box of 4). Using two of these saved opening a full tin/jar and throwing the rest out. Also added a full tin of tomatoes, 180grm bag of spinach, and cup of vegetable stock. Delicious. Next time I would probably add extra spices, but that's just because we do enjoy spicy food. Definitely recommend this recipe.
1st Jan, 2014
Lovely. I used a tin of tomatoes and coconut milk instead of cream for extra liquid. Even so, the ratio of veg to sauce was quite high - I might halve the chickpeas next time. It could also take a generous kick of spice - as the recipe stands it is a lovely fragrant curry, but definitely not spicy. Even as it was though, it was absolutely delicious!
2nd Dec, 2013
This is reasonably tasty, I imagine it will taste better when reheated tomorrow, once the flavours have had a chance to develop. I like the base paste of spices & tomatoes & will use this again as a base for different curries. I used frozen cubes of garlic, ginger & chilli (from Sainsburys) whizzed in the processor with the onions & tomatoes, which worked well. Having read other comments I used tinned tomatoes & a whole tin of coconut milk - it would have been way too dry otherwise! I agree with some reviewers that the texture is quite grainy - I think next time I will soften the onions before mixing with the tomatoes. I also added some frozen peas & frozen green beans just because I had some in the freezer.


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