Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(82 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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9th Nov, 2017
This is delicious. Raisins and chopped dried apricots work nicely with the tastes too.I just have a question about the printing of recipes off the website, the nutritional information does not appear on the printed recipe page.
12th Sep, 2017
Excellent! Left out the yeast extract and cumin and still tasted good. Overall took about an hour and half though. Add water throughout the cooking process as well and simmer for 5 minutes at the end to cook the chickpeas.
1st Aug, 2017
I added a tin of water with the chickpeas and let that simmer til reduced. Otherwise there wasn't enough liquid. Would have put the chickpeas in sooner next time so they were tender rather than raw
11th Jul, 2017
Delicious and really easy (and surprisingly quick) to make! I usually don't add the lentils or yeast extract and use tinned tomatoes for the puree, which works great as well.
22nd Jun, 2017
Lovely dish, we've added it to our weekly dinner menu. Easy recipe to half if there's only two. Great stuff!
7th Jan, 2017
Really delicious and fragrant and so quick and easy to make. I increased the lentils as had no chickpeas and used a whole 250ml pack of coconut cream. I also used a 500g pack of passata instead of fresh tomatoes and added some chopped coriander and chopped mixed nuts. My meat eating husband was disappointed that he was being given chilli con carne and would have preferred what I was eating. Will be a regular meal in our house.
24th Oct, 2016
Very nice list of healthy ingredients but the end result was fairly bland. I would agree with the other comments about cooking the onions first and then adding the garlic - basically a more step by step approach. It wouldn't take much longer. I will definitely make again using this as a base recipe as it is great for a meat free day.
13th Oct, 2016
I made a modified version of this with 1 tin tomatoes, 2 tins of chickpeas and 1 tin of coconut milk instead of the quantities stated. Also for spices I used medium curry powder (of which the main ingredients are coriander, cumin and turmeric anyway) and I didn't measure but probably used 2 tbps of this, plus a little of chilli flakes, and 1 veg stock cube. I also upped the amount of lentils to bulk it out and make up for the amount of liquid I added. For spinach I used 1 tin instead of fresh (just as good for cooking in my opinion). So now with all of that it would feed 5 but not the original recipe! It is very, very tasty.
5th Jan, 2017
No need to follow this recipe then as you clearly made up your own.
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!


7th Jan, 2016
What is the purpose of the yeast extract? Do I need it?
8th Mar, 2017
The yeast extract is normally used for flavouring in veggie recipes, may just be a bit bland if you don't use it. Otherwise a sprinkling of vegetable stock cube should work just as well.
22nd Jun, 2014
Erm this recipe says to "swirl through sesame and cashew mixture.", what sesame and cashew?
goodfoodteam's picture
25th Jun, 2014
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.
16th Apr, 2015
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
16th Apr, 2014
I tried this and was very impressed glad I read the other comment and doubled spices, will make agaln for sure