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

• 1 large organic onion peeled and diced
• 4 cloves organic garlic peeled and minced
• 1 tablespoon organic turmeric
• 1 tablespoon organic cumin
• 1 tablespoon organic garam masala
• 1 large organic bay leaf
• 1 teaspoon organic sea salt
• 1 tin organic lentils drained and rinsed
• 1 tin organic chickpeas drained and rinsed
• 1 litre filtered water
• 1 bag organic spinach

Lemon yogurt

• 200 grams organic yogurt
• 1 large organic lemon juice only
• 1 pinch organic sea salt

tomato salsa

• 2 large organic tomatoes
• 1/2 bunch organic parsley chopped fine
• 1/2 bunch organic coriander torn
• 1/2 large organic red onion
• 1 teaspoon organic red wine vinegar
• 1 tablespoon organic olive oil

Course Main Dish Prep Time 20 minutes Cook Time 30 minutes Servings Ingredients Curry 1 large organic onion peeled and diced 4 cloves organic garlic peeled and minced 1 tablespoon organic turmeric 1 tablespoon organic cumin 1 tablespoon organic garam masala 1 large organic bay leaf 1 teaspoon organic sea salt 1 tin organic lentils drained and rinsed 1 tin organic chickpeas drained and rinsed 1 litre filtered water 1 bag organic spinach Lemon yogurt 200 grams organic yogurt 1 large organic lemon juice only 1 pinch organic sea salt tomato salsa 2 large organic tomatoes 1/2 bunch organic parsley chopped fine 1/2 bunch organic coriander torn 1/2 large organic red onion 1 teaspoon organic red wine vinegar 1 tablespoon organic olive oil

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert 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.