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Chickpea, lentil and spinach curry

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chickpea lentil and spinach curry - a delicious, easy vegan curryI sometimes find it funny how tastes can change so much. I know there are a few things I like now that I didn’t really as a child, although I was far from picky then. Even my seven month old who is just getting in to eating food has already had a couple things go in and out of favor (and back again). Thankfully while kids can change their minds, if you make it a habit they can also often be persuaded to give something a try again and they might have changed their mind. True some ages are trickier, and it helps they may not always remember when they had something a while back. As an example, my eldest used to not like chickpeas at all and these days they are one of the things he actively picks out from a Moroccan-style dish I make. So, I decided to try to combine them into one of his favorite things: curry. This chickpea, lentil and spinach curry is an easy vegetarian curry that can be spiced up or down (my son hasn’t got into chili yet) and so seemed perfect to share for today’s Sunday Supper.

Chickpea, lentil and spinach curry is an easy and flavorsome vegetarian curry - spice it up or just have it fragrant. It's hearty, healthy and delicious. Our love of spice

Today’s theme is ‘spice is nice and some like it hot’ which seems a perfect summary of a lot of our family’s eating. We all like things with spices added, and my fragrant chicken curry is a favorite for all. Then my husband and I are more than happy to enjoy a bit of heat as well, in various forms, from Malaysian fish or veggie laksa to Thai red curry and Indian lamb and paneer to Ethiopian dishes (still to work on spicier ones but this is delicious too). Often if we are having one of these spicier dishes, I make something slightly different for my son or make a couple dishes so he can enjoy the non-spicy one along with rice. This chickpea, lentil and spinach curry is perfect as one of those two dishes or one for all of us to enjoy.

making chickpea, lentil and spinach curryHow to make chickpea, lentil and spinach curry

This curry is also very easy to make and can be made ahead, both of which makes it even better for having as part of a range of dishes that you might be serving. The fact it is also vegan, gluten free and nut-free is also perfect where that’s something you are looking for as well. To make it, all you need to do is soften the onion and garlic, add your spices then the chickpeas, lentils, tomatoes and water and leave the lentils to cook. Once they are tender, add the spinach and cilantro then that’s it. The flavors, as with most curries, are probably deeper after being left overnight so there’s even more excuse to make it ahead.

making chickpea, lentil and spinach curryThis chickpea, lentil and spinach curry is such an easy vegetarian curry that has lots of nice, warming spices in it to give it lots of flavor. As a result, it doesn’t necessarily need to be spicy although you can certainly make it spicy if you like. It’s full of comforting textures and is really healthy as well, so there’s really no excuse not to make it and enjoy.

chickpea, lentil and spinach curry - a delicious, easy warming vegetarian curry

5 from 7 votes
chickpea, lentil and spinach curry - a delicious, easy warming vegetarian curry
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Chickpea, lentil and spinach curry
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

This vegetarian curry is hearty and filling, with only a touch of spice (feel free to add more!)

Course: Main Course
Cuisine: Indian
Keyword: chickpea curry, vegan, vegetarian recipe
Servings: 2 - 4
Calories: 474 kcal
Author: Caroline's Cooking
Ingredients
  • 1/2 large onion
  • 1 clove garlic
  • 1 in ginger 2.5cm
  • 1 chili optional, can also use more if you prefer hotter
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 14 oz chickpeas (1 can) 400g
  • 14 oz diced tomatoes (1 can) 400g
  • 1/4 cup red lentils 50g
  • 1 cup water 240ml
  • 2 oz spinach 60g
  • 2 tbsp cilantro approx, roughly chopped
Instructions
  1. Dice the onion relatively finely and finely chop the garlic, ginger and chili, if using.
  2. Heat a little oil in a pan (around 1tbsp, not olive oil - vegetable or other unflavored is better) and add the onion. Cook for around 3-5 minutes until starting to soften. Add the garlic, ginger and chili, if using, and cook for another minute or two.
  3. Add the cumin and coriander and stir in, cook a minute then add the drained chickpeas, tomatoes, lentils and water. Stir well then bring to a boil.
  4. Cover, reduce the heat to a gentle simmer and leave to cook until the lentils have cooked, around 25 minutes, stirring now and then to avoid it sticking too much.
  5. While the lentils are cooking, chop the spinach relatively small and roughly chop the cilantro. When the lentils are cooked, add both to the pan, stir in and cook a minute until they have wilted down then serve. Can be made ahead and stored a day or two in the fridge.
Nutrition Facts
Chickpea, lentil and spinach curry
Amount Per Serving
Calories 474 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 70mg 3%
Potassium 1454mg 42%
Total Carbohydrates 83g 28%
Dietary Fiber 25g 100%
Sugars 17g
Protein 26g 52%
Vitamin A 63.7%
Vitamin C 80.6%
Calcium 21.5%
Iron 61.9%
* Percent Daily Values are based on a 2000 calorie diet.

See all the other dishes being shared at today’s ‘spice is nice and some like it hot’ Sunday Supper –

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

 Chickpea, lentil and spinach curry is an easy and flavorsome vegetarian curry - spice it up or just have it fragrant. It's hearty, healthy and delicious. 

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Comments

  1. I fell in love with curry as a result of working with international students at the university I worked at for 14 years. I never had curry until I was well into my late 30s!! I absolutely love it and this looks and sounds wonderful!

    Reply

    • What a great experience to work with students from all over the world and be exposed to their foods. I’m glad you discovered and got to love curry, it’s something I love too, there are so many possibilities but all tasty.

      Reply

    • Great! That’s the other thing about it, it’s the kind of ingredients you often have around so is great for when you are planning last minute what you want to eat. I hope you like it Carlee!

      Reply

  3. Looks delicious! I know what you mean about flavours coming in and out. I’ve never gotten over liver. Hated it as a kid and still do, especially the smell of it cooking. No one around me understands it. Everything else is good though.

    Reply

    • I can understand liver, I know others like that – it is a pretty distinct smell and taste (plus if you ever have it less fresh than it should be it will probably ruin your taste for it!)

      Reply

    • Thanks Tammi, sounds like the perfect dish for you then! Hope you both enjoy – I can understand the lentil kick, they’re very comforting but in a healthy way, and the other ingredients here work well with them.

      Reply

    • Thanks Renee, the good thing with curry is it’s often better after the first day anyway, so all the more excuse to make a big batch 🙂

      Reply

    • Thanks Ginger, it’s nice when your palate changes and opens up new tastes so you don’t miss out on tasty dishes. Hope you enjoy this one!

      Reply

    • Thanks Ahila, yes how could I forget to suggest roti, that would indeed be good with it too. Happy Fiesta Friday to you too.

      Reply

  16. Well, we’re on our second batch after rave reviews from the hubby and our 11 month old daughter. A delicious all-rounder for our veggie family and pretty effortless to make, thank you!!

    Reply

    • Thanks for letting me know Annette, it’s so nice to hear that people have tried the recipe and even better that they enjoyed it!

      Reply

  17. This is my favourite vegan curry. So delicious!!! I highly recommend that anyone makes it, vegan or not.

    Reply

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