Easy Chickpea and Spinach Curry Recipe

Lately I’ve been feeling a bit run down, which I think is partly due to a lack of green veg in my diet – I’d rather it was a lack of donuts or something like that … So this has me trying to incorporate spinach or broccoli into a lot of my meals at the moment. In need of something quick and easy (and not too green), I chucked a few different things together to get this curry. Also thank you to Alex P, for the food inspo.

Recipe makes 2 servings and takes around 10 minutes to make (I was a bit lazy and brought frozen, ready diced onion). You can play around with the ingredients too, for example swap out the lentils for butter beans or add in some steamed sweet potato instead of serving on rice.

Note – Chickpeas don’t usually make it into my meals either, but don’t be fooled it tastes pretty great with minimal effort!



  • Tbsp Masala curry paste
  • Half an onion – diced
  • Half a 400g canned of chopped tomatoes (or just 200g of chopped tomatoes!)
  • 400g can of chickpeas – rinsed and drained
  • Two big handfuls of spinach (I added some kale too)
  • 100g ready cooked puy lentils
  • Half tsp ground coriander
  • Pinch (or two) of Garam Masala
  • Quinoa (or rice if you prefer)



  1. Start cooking your quinoa about 5 minutes beforehand, let it cook whilst making the curry
  2. Add the curry paste to a hot pan and cook for 2 minutes or until it bubbles (you can add half a tsp of oil if you’re worried about it burning). Add in the onions and cook for a further 2 minutes
  3. Add in the tomatoes, spices and salt & pepper to season – cook for 5 minutes. Stir occasionally – If you want a bit more spice you can add some chill powder here too
  4. Add in the chickpeas. Stir in and cook for 1 minute.
  5. Add in spinach and lentils. Take off the hob and let the heat wilt it.
  6. Serve on quinoa and enjoy!



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