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Lentil and spinach curry recipe

Lentil and spinach curry recipe

56 ratings

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  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 221 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • 1 red onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • ½ tsp garam masala
  • 1½ tsp mild curry powder
  • 100g red lentils
  • 400g cherry tomatoes
  • 250ml water
  • 400g can chickpeas, drained
  • 200g baby spinach
  • 3 tbsp natural yogurt
  • steamed rice, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 30.3g Protein 13.4g Fibre 8.6g


  1. Heat the oil in a pan and sauté the onion and garlic for 2-3 mins. 
  2. Stir in the spices and lentils (straight from the packet) and cook for 1 min. Pour in the water and cherry tomatoes and bring to the boil. Simmer for 15-20 mins until the lentils are swollen. Stir in the chickpeas and spinach and cook for 5 mins, stirring to help the spinach wilt.
  3. Stir in the natural yogurt. Serve with rice.

See more Vegetarian recipes

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