Chickpea and Spinach Curry with Lemon Yogurt and Tomato Salsa


Make a huge pot of this and you’ve not only got dinner tonight, but lunch sorted for the week! It also freezes well and is perfect for meal prepping. Just keep the salsa and lemon yogurt separately in the fridge (or make it fresh) when you freeze.

No chickpeas? Use lentils, or any kind of white bean. You can also sub the spinach for kale, or throw a head of chopped broccoli in at the last minute.

As for the salsa – use both coriander and parsley. Not only will it taste better, but your gut bacteria will like it better, and you’ll get extra vitamins.

Enjoy!

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Chickpea and Spinach Curry with Lemon Yogurt and Tomato Salsa
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Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Curry
Lemon yogurt
tomato salsa
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Curry
Lemon yogurt
tomato salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large dutch oven or stock pot, saute the onion in the olive oil over medium heat until soft. Add the garlic and saute one minute.
  2. Add the spices and toast in the hot oil and onion until fragrant.
  3. Add the chickpeas and lentils and the water. If you want to add chili, you can do so here.
  4. Simmer for 20 minutes until everything is cooked through. Check for seasoning and add the spinach. Cook another 5 - 10 minutes.
Lemon yogurt
  1. Stir the ingredients together until blended.
Salsa
  1. Stir all together and leave 20 minutes for flavours to mingle.

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