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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I 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.
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.
How 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.
This 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.
Looking for more ideas to make an Indian-inspired vegetarian meal? Try these:
Plus try more vegetarian meals.
Chickpea, lentil and spinach curry
Ingredients
- ½ large onion
- 1 clove garlic
- 1 in ginger 2.5cm
- 1 chili optional, can also use more if you prefer hotter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 14 oz chickpeas (1 can) 400g
- 14 oz diced tomatoes (1 can) 400g
- ¼ cup red lentils 50g
- 1 cup water 240ml
- 2 oz spinach 60g
- 2 tablespoon cilantro approx, roughly chopped
Instructions
- Dice the onion relatively finely and finely chop the garlic, ginger and chili, if using.
- Heat a little oil in a pan (around 1tablespoon, 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.
- 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.
- 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.
- 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
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See more ideas with a bit of spice: -
Aromatic Appetizers
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip by Cooking with Carlee
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Sugared Cashews by That Skinny Chick Can Bake
Distinctive Drinks
- Cilantro Jalapeno Mojito by Manu's Menu
- Shoo Fly Punch with a Kick by Our Good Life
Daring Desserts
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Mexican Chocolate Pudding by Pies and Plots
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
Masterful Mains
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Tunisian Garlic Chickpea Soup by What Smells So Good?
Seasoned Sides
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
Nina
Hello, can I ask what kind of chili you recommend for this recipe?
Caroline's Cooking
I used chili powder rather than fresh chili for this, but I would say the specific kind is really more down to what you have and prefer.
Sheena Bradshaw
Can this recipe be frozen?
Caroline's Cooking
I have to say I have not tried. In theory, I think it should be possible but the texture might not be as good.
Kathryn
This is my favourite vegan curry. So delicious!!! I highly recommend that anyone makes it, vegan or not.
Caroline's Cooking
Thanks Kathryn, so glad you enjoyed it!
Annette
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!!
Caroline's Cooking
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!
Frugal Hausfrau
I love love love chickpeas (and their many benefits!) and this looks so flavorful! Thanks for sharing with us at Throwback Thursday!!
Mollie
Caroline's Cooking
Thanks Mollie, it really is tasty. Thanks for hosting.
Ahila
A lovely bowl of chickpea curry, perfect with rice or roti. Thanks for bringing this tasty dish to the fiesta, Caroline!
Caroline's Cooking
Thanks Ahila, yes how could I forget to suggest roti, that would indeed be good with it too. Happy Fiesta Friday to you too.
Ginger Wroot
I would never have eaten a dish like yours featured here when I was a kid, but thankfully my palate matured, and I adore recipes like yours. This looks sooo lish and healthy! Thanks!
--G
Caroline's Cooking
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!
Lucy @ Globe Scoffers
Mmm this looks delicious! Thanks for sharing.
Caroline's Cooking
Thanks Lucy, it was indeed tasty.
Monica
Tomorrow is meatless Monday and this will be my dinner...
Caroline's Cooking
I hope you enjoy it Monica!
Maria
This is perfect for Sunday Supper and for Meatless Monday! Looks amazing. Thanks for sharing 🙂
Tammi @Momma's Meals
I'm on a lentil kick and this would be a great dish to try next! I even got my husband on board with them and since he LOVES hot this would be perfect.
Caroline's Cooking
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.
The Finer Cookie/Kim
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.
Caroline's Cooking
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!)
Carlee
What a perfect meatless main! I happen to have all of this stuff on hand too. I think I'll give it a go this week!
Caroline's Cooking
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!
shelby
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!
Caroline's Cooking
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.