There’s something special about a comforting, flavour-packed curry that doesn’t take hours to prepare and this Chickpea, Lentil and Spinach Curry is just that. A perfect blend of plant-based ingredients that are quick to prepare, yet full of taste and texture. With protein-rich chickpeas and lentils, the addition of spinach adds a fresh, vibrant touch. Combined with the creaminess of coconut milk and the aromatic spices, this curry is a delightful meal that works just as well for a quick weeknight dinner as it does for a hearty weekend meal. It’s vegan, gluten-free, and will have your taste buds dancing.
Table of Contents
- Ingredient Breakdown
- Curry Base: The Building Blocks of Flavour
- The Versatility of Coconut Milk
- Adjusting the Heat
- A Dish for Meal Prep
- Perfect Pairings
- Looking for More Plant-Based Recipes?
Ingredient Breakdown
- Red Split Lentils: These lentils absorb flavours beautifully and break down nicely, adding a rich, hearty texture to the curry.
- Coconut Oil: Used for cooking the aromatics, coconut oil brings a slight sweetness and richness to the dish.
- Onion, Garlic, and Ginger: The classic trio of aromatics. They provide a savoury base to the curry, infusing it with depth and warmth.
- Fresh Coriander: Used for garnish, fresh coriander adds a refreshing, slightly citrusy flavour that balances the richness of the curry.
- Spices: Curry powder, cumin, coriander, garam masala, cinnamon, cayenne pepper, and black pepper create a fragrant and well-rounded spice profile.
- Chickpeas: These legumes are not only a great source of protein but also bring a creamy, satisfying texture to the curry.
- Vegetable Stock: A simple, flavourful base that helps bring the curry together while keeping it light.
- Coconut Milk: This adds the signature creamy texture and a subtle sweetness that pairs beautifully with the spices.
- Spinach: Fresh baby spinach wilts into the curry. It provides a burst of green and a slight bitterness that balances the richness of the coconut milk.
Curry Base: The Building Blocks of Flavour
At the heart of every good curry is a strong, well-seasoned base. The Chickpea, Lentil and Spinach Curry starts with a foundational layer of onion, garlic, and ginger. They provide a savoury, aromatic base that complements the array of spices. These ingredients are sautéed in coconut oil, allowing their flavours to develop and infuse the dish with a deep, savoury aroma.
The addition of the spice mix takes this base to the next level. Each of these spices contributes its own unique flavour. Cumin brings warmth, coriander adds a hint of citrus, and garam masala infuses the dish with aromatic depth. The cinnamon offers a sweet warmth, while cayenne adds just the right amount of heat. Together, these ingredients create a flavourful, fragrant base. They perfectly complement the chickpeas, lentils, and spinach, making this curry a satisfying and well-balanced dish.
The Versatility of Coconut Milk
Coconut milk is a key ingredient in this Chickpea, Lentil and Spinach Curry. It contributes a rich and creamy texture that perfectly complements the spices. Aside from its creamy texture, coconut milk also adds a subtle sweetness. This balances the warmth of the curry powder, cumin, and cinnamon. Coconut milk has become a popular choice for plant-based dishes. This is because of its ability to create indulgent, creamy sauces without the use of dairy. It’s also naturally dairy-free and vegan, making it an excellent option for those with dietary restrictions.
The fat content in coconut milk helps the curry feel indulgent while still being light enough for a quick weeknight meal. Depending on your preferences, you can choose between full-fat coconut milk for a richer flavour or light coconut milk for a slightly lighter option. Either way, it contributes a silky smooth texture that elevates the dish to a comforting, creamy delight.
Adjusting the Heat
One of the beauties of the Chickpea, Lentil and Spinach Curry is its flexibility when it comes to spice. While the recipe as written provides a mild to medium level of heat, it can easily be adjusted to suit your preference.
- If you enjoy a little kick in your curry, consider adding a chopped fresh chilli or two when you sauté the onions, garlic, and ginger. Alternatively, you can increase the cayenne pepper for a more intense heat.
- If you prefer a milder version, simply reduce or omit the cayenne pepper, and leave out any fresh chillies. Another option is to use a gentle, aromatic spice. For example, smoked paprika adds a depth of flavour without the heat.
- For those who love spicy food, a few extra sprinkles of ground chilli flakes or a drizzle of hot sauce on top can elevate the dish. It will allow you to enjoy a curry with varying levels of heat depending on your mood.
A Dish for Meal Prep
If you’re looking for a meal that can be prepped ahead of time, the Chickpea, Lentil and Spinach Curry is an ideal choice. Not only does it come together in less than 30 minutes, but it also keeps well in the fridge for several days and can be frozen for up to two months.
For meal prepping, you can prepare the curry in bulk and store it in individual portions. It reheats beautifully, and the flavours continue to develop and deepen after a day or two. Simply reheat on the stove or in the microwave, and enjoy a quick, hearty meal without any extra effort. The fact that the curry freezes so well makes it a great option for busy weeks. Especially when you need a comforting, nutritious meal at hand.
Perfect Pairings
The Chickpea, Lentil and Spinach Curry is a versatile dish that pairs wonderfully with various sides. A simple bowl of steamed rice complements the curry’s rich, spicy flavours, while coconut rice adds a hint of sweetness that works beautifully with the dish. If you’re looking for extra crunch, serve the curry with some crispy papadums or naan bread to scoop up the creamy sauce. For a fresh touch, you can also add a side of cucumber raita or a small green salad to balance the richness of the curry.
This dish also works well as part of a larger spread. Pair it with other vegan-friendly dishes like roasted cauliflower, chickpea salad, or even a refreshing cucumber and tomato salad for a full, satisfying meal. The beauty of this recipe is its versatility. You can easily make it your own by adjusting the spice levels or adding more vegetables.
Looking for More Plant-Based Recipes?
If you’ve enjoyed making this plant-based Chickpea, Lentil and Spinach Curry and are on the hunt for more vegan recipes, look no further!
- Hoisin Tofu Stir Fry: This dish is a burst of flavours, combining crispy, golden tofu with a sticky, tangy hoisin glaze that’s as satisfying as it is delicious.
- Chipotle Tofu Tacos: Crispy tofu, sticky chipotle glaze and a bright pineapple glaze all wrapped up in a soft tortilla.
- Coconut Red Lentil Dal: Packed with protein, fibre, and rich, aromatic spices, this dish is not only nutritious but also deeply satisfying. The combination of red lentils, creamy coconut milk, and warming spices makes it a staple for quick and wholesome meals.
If you’d like to see how I make all these recipes and more, head on over to my Instagram!
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
- 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.
6 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 🙂
This really is one of the tastiest curries I’ve ever made. It deserves more praise than it gets. Nice and simple too and uses ingredients you can easily get hold of or already have in the cupboard. My favourite.
Thank you so much Karen!!
I made this today for lunch, it was delicious! 🙂
I’m so glad you enjoyed it Heather!