Healthy chickpea, tomato and spinach curry

Nov 10, 2019
This delicious and healthy curry is the perfect weeknight meal! Source: Getty.

Healthy dinners don’t have to be boring and this tasty curry proves just that! With two main ingredients that are packed full of protein, you won’t regret giving this dish a go.

Not only is it low in calories but it’s also a fantastic and delicious way of getting your daily vegetable intake into your diet. Whip this one up for a crowd or cook it in bulk and freeze it for pre-made dinners throughout the week. Enjoy!


  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3cm piece ginger, grated
  • 6 ripe tomatoes
  • 1/2 tbsp oil
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • pinch chilli flakes
  • 1 tsp yeast extract
  • 4 tbsp red lentils
  • 6 tbsp coconut cream
  • 1 head of broccoli, broken into small florets
  • 400g can chickpeas, drained
  • 100g bag baby spinach leaves
  • 1 lemon, halved
  • 1 tbsp toasted sesame seeds
  • 1 tbsp chopped cashew, to mix with the sesame seeds


  1. Put onion, garlic, ginger and tomatoes in food processor or blender and whizz to a purée.
  2. Heat oil in large pan. Add spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins.
  3. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

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