Chickpea, Tomato and Spinach Curry

This is a wonderful vegetarian curry packed with onions, tomatoes and spinach, and loaded with lean proteins by way of chickpeas and lentils.

The sesame seeds and cashews add an extra protein hit and a nice crunch.

It is delicious served on its own with some wholegrain basmati rice and maybe a little tomato, cucumber and red onion chutney (just finely dice the veg and add a little salt and plenty of lemon juice) or as an accompanying side dish to a bigger curry feast.

A hand whizzer or a blender is essential for this recipe, which serves 4 people as a main dish and 8 or more as a side.

Chickpea, Tomato and Spinach Curry
Chickpea, Tomato and Spinach Curry
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Chickpea, Tomato and Spinach Curry
Chickpea, Tomato and Spinach Curry
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 1/2 tbsp sunflower oil
  • 2 onions roughly chopped
  • 2 cloves garlic
  • 3 cm fresh ginger peeled and grated
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Ground turmeric
  • 1 tsp dried chilli flakes more or less to taste
  • 1 tsp marmite
  • 75 grammes red lentils
  • 400 grammes tinned chickpeas drained
  • 200 mls Reduced fat coconut milk
  • 100 grammes fresh baby spinach
  • 1/2 juiced lemon
  • 1 tbsp sesame seeds toasted
  • 1 tbsp cashew nuts toasted and chopped
Instructions
  1. Put the onion, garlic, ginger and tomatoes in a blender and whiz to a puree.
  2. Heat the oil in a pan and add the dry spices, stirring for a few seconds before adding the puree and marmite.
  3. Bubble the liquid for 2 minutes before adding the coconut milk and lentils, which should then be covered and left to simmer until the lentils are soft (about 25 minutes).
  4. While the lentils are cooking, heat a small frying pan and once hot add the cashews and toss around until lightly browned. Remove and chop while you toast the sesame seeds in the same pan.
  5. Once the lentils are tender, add the chickpeas and heat through before stirring in the spinach and lemon juice.
  6. Lastly, stir through the sesame seeds and cashews and serve.
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