Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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(129 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

    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

    Ginger

    jin-jer

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

  • 6 ripe tomatoes
    Tomato

    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
    Turmeric

    Turmeric

    term-er-ik

    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

    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

    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

    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

    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, questions and tips

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HannahRVincent
2nd Nov, 2019
4.05
This was delicious and easy. My husband, who's a big meat eater really enjoyed it! You do have to add water when the lentils are cooking otherwise it's too dry. I used fresh tomatoes but I see some people have used tinned which I think would work just as well.
Suzanne Adams's picture
Suzanne Adams
12th Oct, 2019
4.05
At first I thought it maybe a bit runny plus I only had coconut milk. I put a teaspoon of flour with the spices and added loads more spinach as I didn't fancy the broccoli. Also added a teaspoon of cayenne as I like to spice things up. Absolutely marvellous. Will make again. Thank you .
Captain Stavros's picture
Captain Stavros
1st Sep, 2019
2.05
Most tomato based recipes you'll notice contain some form of sugar to take the acidity away from the tomato, this one does not. You'll also notice that the author has neglected to mention that the seeds from your ripe tomatoes should be removed before cooking/blitzing. Most recipes blitz at the end of the cook process for this very reason, reducing acidity. I went ahead and made this recipe, as directed, because everyone once and a while I'm surprised and something turns out better than my expectations, this recipe however did not. I'm not exactly sure how 118 ratings gave it 4 stars, the end product is very bitter. I would recommend considering adding Garam Masala/Sweet Curry Powder to the recipe and removing the seeds from your tomatoes pre blitz or blitzing the recipe at the end of the cook to your desired consistency to improve the end product.
Renae Wesenberg's picture
Renae Wesenberg
23rd Jan, 2019
4.05
I made some amendments to the recipe: I used a whole can of coconut cream (coconut milk would also work, also I'm in America so maybe we have differentproducts here) and a cup of lentils. The amounts given in the recipe seem ridiculously small, and it need more liquid to cook the lentils. One could also easily just use curry powder rather than the separate spices the recipe says. Good dish. The base would make a good base for multiple curry dishes.
tinabillinge
28th Sep, 2018
What you need to know is that coconut cream is not the same thing as creamed coconut. Creamed coconut needs to be diluted in the ratio 5:2 to make coconut cream. I was dividing the recipe roughly by 3 to make it for 2 of us and I did find it a bit dry so I just added liquid to make it feel right. I like things spicy so I only halved the spices and used the same amount of ginger, which I love. Also, I substituted cannellini beans for chick peas because I hadn't got any chick peas. It was nice, but hardly enough for two.
Kathryn Osborne
26th Mar, 2018
2.05
I had trouble with this recipe because the instructions were unclear. I'd bought coconut cream in a block, made it up & added the 6 tablespoons quoted but needed to eventually add about another pint of water & additional coconut cream because there wasn't enough liquid to cook the lentils or broccoli. Also should the chickpeas be drained or should the liquid they're in be added to make the recipe a bit thinner. Think I've got there in the end & the curry tastes nice but only because of my addition or more liquid. No mention of cashews in the list of ingredients.
eleniwillcox
9th Nov, 2017
5.05
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.
andyshem
12th Sep, 2017
5.05
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.
Mandapanda303
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
libs91
11th Jul, 2017
5.05
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.

Pages

FarthingVII
8th Nov, 2019
When asked to add coconut cream, is this referring to a block of creamed coconut? And, if so, is that before or after making the cream up with water?
goodfoodteam's picture
goodfoodteam
10th Nov, 2019
Thanks for your question. You can buy small cans of coconut cream. There are a number of different brands available in larger supermarkets and you'll find them alongside the cans of coconut milk.
Cp1973
14th May, 2018
Can this be frozen ?
goodfoodteam's picture
goodfoodteam
15th May, 2018
Thanks for your question. We don't generally recommend freezing dishes with coconut cream in them as they can have a tendency to split.
Leleni
23rd Jan, 2018
4.05
Is the coconut cream supposed to be sweetened or unsweetened? I didn't pay attention and used a tin of sweetened cream of coconut. It's OK but I wasn't expecting the sweetness and it's too much. Does the recipe intend it to be sweet? Probably worth specifying.
seekingflavour
7th Jan, 2016
What is the purpose of the yeast extract? Do I need it?
livi7591
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.
the_dragon
22nd Jun, 2014
Erm this recipe says to "swirl through sesame and cashew mixture.", what sesame and cashew?
goodfoodteam's picture
goodfoodteam
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.
Chef Tasty
8th Sep, 2019
4.05
A nice recipe, I'd recommend it. Probably serves about 3 though, and would taste good with rice
emyj18
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
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