20/10/2026
🍛 BIG DURBAN FLAVOUR, EVERYDAY BALANCE!
With blood sugar awareness in focus, add fibre-rich ingredients to your table! Chickpeas, lentils, spinach and spices make this a vegetarian-friendly supper. Shop your ingredients at Pick n Pay! 🛒
DURBAN-STYLE CHICKPEA, LENTIL & SPINACH CURRY
⏱️ Approx. 50 minutes | Serves 6 | Easy
Recipe by Hey Taylor
INGREDIENTS
• 3 tbsp oil
• 1 large onion, chopped
• 8 curry leaves
• 2 green chillies
• 4 garlic cloves, crushed
• 1 tbsp grated ginger
• 2½ tbsp Durban masala or medium curry powder
• 1 tsp each turmeric, ground cumin and ground coriander
• 3 medium tomatoes, chopped
• 1 tbsp tomato paste
• 1 cup dry brown lentils, rinsed
• 2 tins chickpeas, drained and rinsed
• 2 medium potatoes, cubed (optional)
• 3 cups water or vegetable stock
• 3 cups chopped spinach
• 1 tsp salt, or to taste
• ½ tsp sugar (optional)
• ⅓ cup fresh coriander
• 1 tbsp lemon juice
METHOD
1. Heat oil over medium heat. Fry onion, curry leaves and chillies until the onion is golden.
2. Add garlic and ginger; cook for 1 minute.
3. Stir in masala, turmeric, cumin and ground coriander. Fry gently for 30 seconds, adding a splash of water if needed.
4. Add tomatoes and tomato paste. Cook for 5–7 minutes until softened.
5. Add lentils, optional potatoes and water or stock. Simmer for 25–30 minutes, or until tender. Add extra water if needed.
6. Stir in chickpeas and simmer for 8–10 minutes.
7. Add spinach and cook for 2–3 minutes. Season with salt and add the optional sugar only if needed.
8. Finish with fresh coriander and lemon juice.
🥗 Serve with extra vegetables and a modest portion of brown rice or wholewheat roti. Enjoy with lemon-and-mint water for an unsweetened refreshment.
Make it your own: adjust the chillies to suit your family, keep the curry gently simmering and check that the lentils are soft before serving. Save this recipe for your curry night!
💬 Rice or roti — what would you serve with yours?
