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Vegan mushroom, chickpea and green lentil curry

  • Author: Pip Payne
  • Total Time: 45 minutes
  • Yield: 4 1x


A tasty curry perfect for an all-in-one meal, wholesome and easy to reheat



  • For the spice blend: 1 tsp garam masala (1 tsp turmeric, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp chilli flakes)
  • 2 onions (finely chopped)
  • 4 big cloves garlic (finely chopped)
  • 1 red chilli (diced finely)
  • 1 thumb-sized piece of ginger (peeled and finely chopped)
  • 2 carrots peeled and diced small
  • 1 tin green lentils (drained and rinsed)
  • 1 tin chickpeas (drained and rinsed)
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 2 large handfuls washed spinach (roughly chopped)
  • 300 g chestnut mushrooms (chopped into quarters)
  • salt and pepper to taste
  • Fresh coriander & lime to serve
  • Low calorie cooking spray/spray oil


  1. Gently fry the onion for about 5 minutes, stirring occasionally until it has softened
  2. Add the ginger and garlic, and stir fry for another minute on a medium heat
  3. Add in the spices, stir, and fry gently for a minute.
  4. Add the carrots and the chilli, stir, and then pour in the vegetable stock
  5. Add the lentils & chickpeas and the tomato puree. Stir thoroughly.
  6. Add in the mushrooms and chopped spinach, season with salt and pepper, and simmer for 25 minutes, allowing the stock to reduce and the curry to thicken.
  7. Serve with coriander and fresh lime.


A bit of mango chutney on the side is delicious!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes