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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Did you make this recipe?

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Jessica May
1 year ago

I return to this time and time again. It’s always a winner.

zenak
1 year ago
Reply to  Jessica May

I’m so glad you’re still enjoying it years later Jessica 🙂

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