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Lentil, chickpea and spinach curry

If you like vegetarian curry, try out this filling and healthy lentil, chickpea and spinach curry! It's vegan, super easy to make and ready in just 20 minutes. You can make it as spicy as you want, although if  you use mild or medium curry powder, you can always add some chilli flakes or chopped fresh chilli when serving to spice it up! Serve it with rice or naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 Tbsp curry powder
  • 1 can of chopped tomatoes 400g
  • 1 can of lentils 400g
  • 1 can of chickpeas 400g
  • 1 bag of baby spinach about 200g
  • Salt and pepper

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a casserole dish and gently cook the onion until soft. Add the garlic and fry for another minute then add the curry powder. Stir for a minute or so then add the chopped tomatoes.
  3. Drain the lentils and chickpeas and stir into the curry. Season to taste.
  4. Bring to the simmer and cook gently for 10 minutes under cover.
  5. Rinse and drain the spinach then add it to the curry. Put the lid on, turn off the heat and let the spinach wilt in the steam - this should only take a couple of minutes. Then stir well to mix everything together.