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Chickpea, Lentil and Spinach Curry
A mild, plant-based curry combining chickpeas, lentils and fresh spinach with coconut milk, and flavourful spices. It’s vegan, gluten-free and takes less than 30 minutes to make – perfect for a weeknight dinner. Like your curries extra spicy? Add a chopped chilli (or 2!) when cooking the aromatics.
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Vegan, Curries
Ingredients
Scale
- 150 g red spilt lentils, rinsed and soaked
- 2 tbsps coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 20 g fresh ginger root, peeled and finely chopped
- 10 g fresh coriander, roughly chopped
- ½ tsp curry powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- ¼ tsp freshly-ground black pepper
- 1 x 400 g tin chickpeas, drained and rinsed
- 300 ml vegetable stock, made from 1 stock cube
- 250 ml coconut milk
- 100 g baby spinach
Instructions
- Rinse and soak the lentils for 10 minutes. Meanwhile, prep the following ingredients: 1) Finely chop the onion, garlic and ginger. 2) Combine the spices in a small bowl. 3) Drain and rinse the chickpeas. 4) Chop the fresh coriander; reserve for garnish.
- Heat the coconut oil over medium heat in a medium saucepan. Add the onion, garlic and ginger and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the spices and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the chickpeas and season generously with sea salt and freshly-ground black pepper. Cook, stirring constantly, for 1 minute.
- Add the stock, coconut milk and soaked lentils and stir to combine. Turn the heat up to medium-high and bring the curry to a bare simmer. Reduce the heat to low and simmer, covered, for 10 minutes.
- Remove the saucepan from the heat. Add the baby spinach and stir until wilted. Taste and season with sea salt and freshly-ground black pepper. To serve, top with the fresh coriander and serve with steamed rice or coconut rice.
STORAGE: this curry can be kept in the fridge for up to 3 days or in the freezer for up to 2 months; defrost in the fridge overnight before heating.
2 Responses
I return to this time and time again. It’s always a winner.
I’m so glad you’re still enjoying it years later Jessica 🙂