This Easy Red Lentil and Chickpea Curry with Spinach is a perfect weeknight meal.
Nothing fancy, just a delicious, healthy and gluten-free curry😋
It’s recipes like this that are great to have up your sleeve on busy weeknights.
And this easy curry is packed with healthy carbs, fibre, vitamin C and protein🏅
The coconut milk gives an awesome creaminess too.
Speaking of the coconut milk, go for the full-fat version with this recipe. The heat and the length of cooking, I’ve found, needs the extra fat from the coconut milk.
Leftovers of this are great for lunches the next day too.
I feel like a recipe like this easy curry with red lentils, chickpeas and spinach is a perfect in-between-weather-recipe, you know?
Like, it’s not the dead of winter yes but the birds just starting chirping when you go for a walk around the neighbourhood. No one is opening pools and stocking up on sun block for long summer days (yet!)
Here’s what you’ll need to make this Easy Red Lentil and Chickpea Curry with Spinach:
- Olive oil
- Curry powder
- Red lentils
- Canned diced tomatoes
- Coconut milk
- Baby spinach
- Sour cream, limes and cilantro for serving
It’s gluten-free recipes like this one that can help keep you inspired in the kitchen.
I hope you love this Easy Red Lentil and Chickpea Curry with Spinach😄
If you’re looking for more gluten-free supper recipes, check these out too:
Easy Red Lentil and Chickpea Curry with Spinach
- 1 Tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 3/4 tsp salt
- 1 can chickpeas drained and rinsed
- 1 cup dried red lentils
- 1 large can diced tomatoes
- 1 can coconut milk
- 2 cups fresh baby spinach, about 3 large handfuls
- Sour cream
- cilantro optional, for serving
- Heat 1 Tbsp of oil in a large saucepan over medium heat
- Add the chopped onion and stir, cooking for about 1 minute. Add in the garlic and stir.
- To the onion and garlic, add the curry powder, cumin, coriander, paprika and salt. Stir and cook for 1-2 minutes to release the aroma of the spices.
- Add the chickpeas, lentils, diced tomatoes and coconut milk. Stir and place the lid on the pot. Turn up the heat a bit and bring the curry to a slow boil.
- Then, reduce the heat to low and simmer for about 12-15 minutes or until lentils are soft. If the curry is too thick, you can add a little water.
- After about 7 minutes, add the spinach and stir. Taste the curry. Adjust salt and pepper if needed.
- Serve hot with a spoonful of sour cream, lime wedges and/or cilantro.