Chickpea Lentil and Spinach Curry
A perfect balance of spice, richness, and healthy that is vegan and a one pot meal!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, Vegan
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 cloves of garlic, minced
- 1 inch fresh ginger, peeled, minced 1 tsp ginger paste
- 1 tbsp. tomato paste optional for thicker & richer taste
- 1 tbsp. curry flair
- 1/2 tsp cayenne pepper optional for added spice
- 1 tsp salt or more to taste
- 1 14-oz can of diced tomatoes 1 1/2 cups fresh diced tomatoes deseeded
- 2 16-oz. can of chickpeas
- 1 lb. fresh spinach or 10 oz. frozen
- 1 15-oz coconut milk
- cilantro for garnishing
Heat olive oil over a large pan on medium heat. Add onion with a pinch of salt. Saute until translucent about 4-6 mins. stirring occasionally.
Add garlic and ginger. Stir and cook for 60 seconds or until fragrant. Add in tomato paste if using. Stir in curry flair and toast for 30 seconds. Key is to stir to prevent burning.
Add tomatoes, broth or water, pepper, and cayenne (if using). Add in chickpeas. Bring mixture to a boil, then reduce to medium-low heat. Cover and simmer for 10-15 minutes. Add in spinach and additional salt if needed and cook until wilted. Add in coconut milk. Stir and taste to adjust accordingly. Garnish with fresh cilantro or parsley.
Serve with rice of choice, naan bread, and side salad!
- Can substitute fresh spinach with frozen
- Use tomato paste for a thicker and richer taste (optional)
Keyword indain fusion, vegan