Garbanzo Curry

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Garbanzo Curry

Serves 4  | Prep Time: 10 minutes | Cook Time: 20 minutes

Satiating and satisfying. Fresh with hints of Indian flavors. Any leftovers makes a power house breakfast the next morning. 


  • 1 cup French lentils, rinsed
  • 1/4 cup extra virgin olive oil
  • 2 large shallot or 1 yellow onion, halved and sliced
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fresh ginger, peeled and micro planned
  • 1 tablespoon fresh turmeric, peeled and micro planned (sub 2 teaspoons ground turmeric)
  • 2 tablespoons curry powder
  • 1 tablespoon smoked paprika
  • 1 x 15.5oz 400g tin of crushed tomatoes
  • 1 x 15.5g tin of coconut milk
  • 2 x 15.5oz/400g tin of chickpeas
  • 1 small clam shell baby spinach
  • 1 bunch cilantro, roughly chopped use the stems too!
  • Kosher salt to taste
  • Pinch of chili flake – optional leave out if you prefer no heat
  • Juice of 2 limes
  • To serve: steamed rice

Chef Tips

Get your ‘mise en plas’ (gather all ingredients in front of you)ready. You’ll be able to make the dish by the time the lentils are cooked.


Step 1 (cook the lentils)

Bring a pot to a boil. Season with a good pinch of salt. Add the lentils. Simmer and cook for 20-25 minutes. Drain and set aside.

Step 2

While the lentils are cooking, preheat a Dutch over (about 6qt capacity) over medium heat. Add the olive oil and onions. Season with a pinch of salt. Cook for about 5 minutes. Add the garlic, ginger, and turmeric. Cook for 1 minute until fragrant.

Step 3

Add the curry powder and paprika; cook 30 seconds. Raise heat to medium-high, add the tomatoes, coconut milk, chickpeas and about 2 cups of water. Bring to a simmer. Season with salt. Add in the lentils and spinach and cook until just wilted. Add in the lime juice, pinch of chili flakes (if using)and cilantro. Taste and for seasoning.