Name: Chickpea and Red Lentil Curry with Fresh Spinach and Coriander
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 tablespoon olive or vegetable oil; 250g – 300g/2 onions, peeled and sliced; 100g/1 carrot, trimmed and finely chopped; 16g/4 cloves of garlic, peeled and finely chopped; 20g peeled ginger, finely chopped; ¼ – ½ teaspoon chilli flakes, to taste; 1 teaspoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 400g tinned coconut milk; 400g chickpeas, drained and rinsed; ¾ cup/270g red lentils, rinsed; 750ml vegetable stock; ¾ teaspoon fine salt, or to taste; ½ teaspoon freshly ground black pepper; 2 teaspoons garam masala; 100g baby spinach or kale, stems removed and roughly chopped; 20g – 30g fresh chopped coriander; Juice of ½ lime or lemon, roughly 1 tablespoon; natural yoghurt or vegan alternative; chopped coriander; freshly cooked basmati rice - white or brown; naan bread; salad of tomatoes, cucumber and iceberg lettuce with lemon quarters on the side

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Is this Chickpea and Red Lentil Curry with Fresh Spinach and Coriander a curry or a dal? To be honest, I’m not sure! However, I do know that it is incredibly delicious, exceedingly nutritious and quick and easy to make. In short, your ‘meatless Monday’ just got a whole lot easier!

Despite the long list of ingredients, this curry comes together really quickly, and, if you enjoy curries, you should have most of the ingredients already in your store cupboard. Loaded with chickpeas and red lentils, flavoured with a range of Indian spices, and finished with fresh spinach and coriander, this fabulous curry can be served as is, or with some rice or naan bread and a crispy salad on the side. Totally your choice. So good. So healthy. Utterly addictive.

Satiate your inner vegetarian or satisfy your vegan prerogative, and give this recipe a try.

How to make Chickpea and Red Lentil Curry with Fresh Spinach and Coriander

Where is this recipe from?

This recipe is based on my Lentil, Pulse and Vegetable Curry/Stew with Coconut or Tomato – Core Recipe. Do take a look for further inspiration.

Please do not be put off by the number of ingredients. This dish comes together really quickly.

Collect all your ingredients together:

olive or vegetable oil
onions, peeled and sliced
carrot, trimmed and finely chopped
garlic, peeled and finely chopped
peeled ginger, finely chopped
chilli flakes
curry powder
ground cumin
ground coriander
ground turmeric
tinned coconut milk
chickpeas, drained and rinsed
red lentils, rinsed
vegetable stock
fine salt, or to taste
freshly ground black pepper
garam masala
baby spinach or kale, stems removed and roughly chopped
large bunch of fresh coriander
lime or lemon juice,

To serve:

natural yoghurt, or vegan alternative
chopped coriander
freshly cooked basmati rice – white or brown
naan bread
salad of tomatoes, cucumber and iceberg lettuce with lemon quarters on the side

How to make this delicious curry:

Cook the sliced onion in the oil, over a moderate heat, for 5 minutes until soft and lightly caramelised. Stir from time to time.
Remove half the onion from the pan and set aside. Continue to cook the remaining half for a further 5 minutes, until slightly darker and a little crispy. Remove from the pan and set aside.
Return the more lightly cooked onion to the pan and add the chopped carrot. Cook for a further 5 minutes.
Add the finely chopped garlic and ginger and cook for 1 minute, until aromatic.
Add the chilli flakes, curry, cumin, coriander and turmeric powders and cook for a further minute.
Now add the coconut milk, rinsed chickpeas, red lentils, vegetable stock, salt and pepper and bring to a simmer.
Cook for around 20 minutes to ½ an hour, or until the lentils are soft and have broken down.
Stir in the garam masala and spinach or kale, and cook for a further 2 minutes for spinach or 5 minutes for kale. Taste and adjust seasoning.
Just before serving, stir in the chopped coriander and lime or lemon juice
Serve drizzled with natural yoghurt, the fried onions and some extra coriander. Eat as is or with rice or naan, a salad of tomatoes, cucumber and iceberg lettuce on the side, and some fresh lime or lemon slices.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Chickpea and Red Lentil Curry with Fresh Spinach and Coriander

Course Dinner, Lunch, Supper

Keyword Chickpeas, Coriander, curry, dal, lentils, spinach

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Author Susan

Ingredients

1 tablespoon olive or vegetable oil
250g – 300g/2 onions, peeled and sliced
100g/1 carrot, trimmed and finely chopped
16g/4 cloves of garlic, peeled and finely chopped
20g peeled ginger, finely chopped
¼ – ½ teaspoon chilli flakes, to taste
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
400g tinned coconut milk
400g chickpeas, drained and rinsed
¾ cup/270g red lentils, rinsed
750ml vegetable stock
¾ teaspoon fine salt, or to taste
½ teaspoon freshly ground black pepper
2 teaspoons garam masala
100g baby spinach or kale, stems removed and roughly chopped
20g – 30g fresh chopped coriander
Juice of ½ lime or lemon, roughly 1 tablespoon

To serve:

natural yoghurt or vegan alternative
chopped coriander
freshly cooked basmati rice – white or brown
naan bread
salad of tomatoes, cucumber and iceberg lettuce with lemon quarters on the side

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Cook the sliced onion in the oil, over a moderate heat, for 5 minutes until soft and lightly caramelised. Stir from time to time.
Remove half the onion from the pan and set aside. Continue to cook the remaining half for a further 5 minutes, until slightly darker and a little crispy. Remove from the pan and set aside.
Return the more lightly cooked onion to the pan and add the chopped carrot. Cook for a further 5 minutes.
Add the finely chopped garlic and ginger and cook for 1 minute, until aromatic.
Add the chilli flakes, curry, cumin, coriander and turmeric powders and cook for a further minute.
Now add the coconut milk, rinsed chickpeas, red lentils, vegetable stock, salt and pepper and bring to a simmer.
Cook for around 20 minutes to ½ an hour, or until the lentils are soft and have broken down.
Stir in the garam masala and spinach or kale, and cook for a further 2 minutes for spinach or 5 minutes for kale. Taste and adjust seasoning.
Just before serving, stir in the chopped coriander and lime or lemon juice
Serve drizzled with natural yoghurt, the fried onions and some extra coriander. Eat as is or with rice or naan, a salad of tomatoes, cucumber and iceberg lettuce on the side, and some fresh lime or lemon slices.