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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.
Course Entree or Side
Cuisine Indian-inspired, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Killing Thyme


  • 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.