Hearty, delicious chickpea, spinach and tomato curry

Jun 15, 2023
Why not make today a meat-free Monday! Source: Getty Images

This healthy, delicious vegan curry is perfect for meat-free Mondays. With a nice balance of spices and a little bit of heat from the chilli, this quick-and-easy meal will warm your tummy on a cool evening.

Serves 6


  • 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 (I used Vegemite but Marmite would also work)
  • 4 tbsp red lentils
  • 6 tbsp coconut cream
  • 1 head of broccoli, broken into small florets
  • 400g can chickpeas, drained
  • 100g baby spinach leaves
  • 1 lemon, halved
  • 1 tbsp toasted sesame seeds
  • 1 tbsp cashews, chopped (to mix with the sesame seeds)


  1. Cook onion on medium-high heat until soft, roughly 5-8 minutes. Remove and set aside. Place garlic, ginger and tomatoes in a food processor and blitz until puréed. Add onion to purée.
  2. Heat oil in a large pan. Add spices, fry for about 10 seconds and add purée and yeast extract. Bubble together for 2 minutes, then add lentils and coconut cream.
  3. Cook lentils until they are tender, then add broccoli and cook for 4 minutes.
  4. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame seeds and cashews.

Serve with rice, if you like!

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