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Chickpea and Spinach Curry Recipe


· 1 White Onion, chopped

· 2 Garlic Cloves, chopped

· 3cm of Ginger, grated

· 6 ripe Tomatoes

·½ tsp Sunflower Oil

· 1 tsp Cumin

· 2 tsp Coriander

· 1 tsp Chilli Flakes

· 1 tsp Yeast Extract

· 4 tbsp Red Lentils

· 6 tbsp Cream of Coconut

· 1 head of Broccoli, cut into florets

· 400g cooked Chickpeas 

· 100g Baby Spinach

· juice of half a Lemon

· 1 tbsp Sesame Seeds

· 1 tbs Cashew Nuts



1. Put onion, garlic, ginger, and tomatoes in a food processor and blend to a puree.

2. Heat the oil in a large pan and fry the spices for 30 seconds to release the aromats.

3.  Add the puree and yeast extract  and cook for 2-3 mins.

4.  Add the lentils and coconut cream and cook until lentils are tender.

5.  Add brocollli and cook for 4 mins.

6.  Add cooked chick peas, spinach and lemon juice.

7.  Garnish with sesame seeds and chopped cashew nuts.

8.  Serve with brown rice.

*Tips - Use any colour lentil and for the spicing, use it a guide!

Love this recipe? Check our Indian Street Food Class where we show you how to cook this delicious curry and more!