What started as a desperate attempt for a Friendsgiving protein option for my fellow non-turkey eaters turned out to be a smashing success — even for the turkey eaters. I’m glad I made a lot!

Over the past few weeks I’ve been stumbling upon a lot of chickpea curry recipes — all of them colorful, comforting and worthy of just diving right in. This got my proverbial wheels turning. I wanted something thick and substantial, but nothing too busy; simple ingredients, big flavors and minimum prep + cooking time.

After hemming and hawing over several recipes online (some of the curries were a little too soup-y while others were calling for tons of ketchup?), I decided to bring what I had in mind to existence carefully and, admittedly, a little apprehensively.

Chickpea and Lentil Spinach Curry

If you’re a fan of chickpeas or lentils alone, you need this dish in your life. This curry will fill you up without weighing you down and, the best part, you can make it ahead of time. The leftovers are delicious, if not better since the flavors mingle and get to know one another over time. This dish doesn’t take long to prep or cook, but I was trying to get ahead and save myself some time on Saturday before everyone came over; sometimes I can act like an adult that has her shit together.


This beauty is wonderful as a side, but it also serves as a main. You can eat it on it’s own, serve it with some warm naan or pile it over a mountain of fluffy basmati rice.

Did you make this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.


Get the Recipe:

Chickpea and Lentil Spinach Curry

This Chickpea and Lentil Spinach Curry is the perfect protein substitute. Serve it over fluffy rice, with naan, as a side or eat it on its own.


  • 4 tbsp coconut oil or olive oil
  • 1/2 cup minced shallots, or minced red onion
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 15 oz cans of chickpeas* see notes, drained and rinsed
  • 1 cup cooked lentils
  • 15 oz can of diced tomatoes, drained
  • 2 heaping handfulls of spinach
  • 1/2 cup coconut milk
  • 2 tbsp Indian curry paste, (not Thai)
  • 1 tsp curry powder
  • 1 tsp turmeric, optional
  • 1/8 tsp kosher salt + more to taste if needed


  • Heat oil in a skillet over moderate heat.
  • Add the shallots, ginger and garlic. Simmer until fragrant, stirring often to prevent browning; approx. 2 minutes.
  • Add the chickpeas and drained tomatoes. Simmer for approx. 5 minutes, stirring occasionally.
  • Add the spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
  • Add the coconut milk, curry paste, curry powder, turmeric and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take approx. 2-3 minutes of constant stirring and folding.
  • Allow to simmer for approx. 10 minutes, stirring occasionally.
  • Remove from heat and serve.


** You can also use 2 15 oz can of chickpeas if you want to omit the lentils, or 2 cups of cooked lentils if you want to omit the chickpeas.
This dish yields approx. 4 servings if being eaten as a main with naan, on rice, etc. As a side, you'll get more out of it. This is also a fantastic make-ahead meal and it freezes well.
Chickpea and Spinach Curry | Killing Thyme