Chickpea, lentil and spinach curry
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
2 -
-
Calories
474 kcal
-
Course
Main Course
-
Cuisine
Indian
Chickpea, lentil and spinach curry
Description
The recipe starts by sautéing onion, garlic, fresh ginger, and optionally chili for spice before adding ground cumin and coriander to build flavor. Chickpeas, diced tomatoes, and red lentils are added along with water and simmered gently until the lentils are tender, creating a thick and comforting curry. Fresh spinach and chopped cilantro are stirred in at the end to add bright color and freshness.
The resulting curry offers a mix of tender chickpeas and lentils with softened spinach, providing protein and fiber with a mild, gently spiced flavor. Cooking the lentils in the tomato base allows flavors to meld, while the fresh herbs lighten the dish.
This curry can be served as a main dish, ideally with rice or flatbread. It stores well in the refrigerator for a day or two, making it convenient for meal prep and leftovers.
Ingredients
- ½ onion large
- 1 clove garlic
- 1 tablespoon ginger (1tbsp approx 1in/2.5cm piece)
- 1 chili optional, can also use more if you prefer hotter
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 14 oz chickpeas (1 can)
- 14 oz diced tomatoes (1 can)
- ¼ cup red lentils
- 1 cup water
- 2 oz spinach
- 2 tablespoon cilantro coriander, 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 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.
- 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 Information
Show DetailsNutrition Facts
Serving: 2-
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 83g | 28% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Sodium | 70mg | 3% |
| Potassium | 1454mg | 31% |
| Fiber | 25g | 100% |
| Sugar | 17g | 34% |
| Vitamin A | 3185IU | 64% |
| Vitamin C | 66.5mg | 74% |
| Calcium | 215mg | 22% |
| Iron | 11.1mg | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
