Tuesday, 13 March 2012

Chickpea, tomato and spinach curry

I’m always on the lookout for a way to include more vegetables and pulses in my food. I’m not claiming to be a vegetarian – I eat chicken, turkey and pork – but I do try to avoid red meat when I can (although I do love a good spag bol now and again!)

Even though I do eat meat, I always prefer eating fish really and also tend to go for the vegetarian or fish option when I’m out at a restaurant. When it comes to a good curry, I love finding vegetarian ones I can try out – so when I found this recipe through Good Food magazine, I couldn’t wait to try it! 

Here's what mine turned out like! Please excuse the slightly chipped bowl...

Here’s the list of ingredients you will need:

1 onion, chopped
2 garlic cloves, chopped (although I used 3!)
3cm piece ginger, chopped
6 ripe tomatoes (I used 4 because the ones I bought were massive)
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
Pinch of chilli flakes
1 tsp yeast extract e.g. marmite
4 tbsp red lentils
6 tbsp coconut cream
1 broccoli head, broken into pieces
400g chickpeas, drained
100g spinach
1 lemon, halved
1tbsp toasted sesame seeds mixed with 1 tbsp chopped cashew nuts

Ok, after getting all those ingredients ready, here’s how to cook your curry:

1) Put the onion, garlic, ginger and tomatoes in a food processor and whizz into a puree
2) Put oil in a pan. Fry the spices for a few seconds, then add the puree and yeast extract and let it simmer for about 2 minutes
3) Add the lentils and coconut cream, cook lentils until tender
4) Add broccoli and simmer for about 4 mins. Stir in chickpeas and spinach and let simmer again for a few minutes
5) Squeeze in a bit of lemon juice, then sprinkle the sesame and cashew mixture on top
6) Serve with rice and enjoy!

Does anyone else prefer vegetarian curries to meat ones?



  1. YUM. Love curry and this looks like a great recipe!