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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
- 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.