lentil, chickpea and kale curry

I’ve been vegan since May 2018 and it was the best decision: for my health, for the animals and of course for the planet. I’m never bored, something non-vegans always ask me in wonder when I tell them what I eat or more to the point, don’t eat. ‘But, are you not bored’. No and no in answer.

I share as many vegan recipes as possible here but I do end up eating most meals before I shoot #badblogger! Fear not though, as one of my goals for 2019 is to get back to regular food posts on the blog, because I adore food and I used to cook and post lots of recipes pre writing Mumboss.

Another dream is to write a cookery book at some point soon, too. I’m asked a lot to publish a vegan cookbook so let’s see what the universe brings!

vegan chickpea and lentil curry

Here is my easy vegan chickpea, lentil and kale curry. There’s a lot of spinach in it too but more kale than its green bro hence the recipe title, and I think you’ll love it. It filled me up all day.

vegan chickpea and lentil curry

Bursting with folate, protein, fibre, iron, magnesium and more, this will nourish and energise you.

easy-to-make plant based curry

Serves 4


  • Olive/ vegetable oil
  • 2 white onions, diced
  • 1 red onion, diced
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 cup/ 1 packet green lentils
  • 1 cup/ 1 packet of chickpeas, rinsed
  • 1 tin of chopped tomatoes
  • 1 pinch of sugar
  • 1 cm fresh ginger, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 pinch of sea salt
  • freshly ground pepper
  • 1 packet Quorn vegan pieces
  • 3 cups kale
  • 3 cups of spinach

kale spinach


In a large pot heat olive oil and place the onions in, cooking until golden brown/red. Add the garlic and cook until golden. Add the chill and fry for a short while. Pour in the lentils and chickpeas, chopped tomatoes and sugar. Drizzle with more oil. Add the ginger, cumin, tumeric, salt and pepper. Stir. Lower the heat and cook for approx 35 minutes, stirring occasionally. Place the pitta bread or naan in the toaster/ oven. Add the Quorn vegan pieces into the curry with the kale and spinach and cook through for 5-6 minutes until soft.

pitta bread

Taste test and add more seasoning if required.

Serve. If your children are not a fan of spicy food, omit the chilli and spices.


Let me know if you try it.



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9 Responses

  1. Sharron Goodyear

    Hi Vicki

    Honestly you are such an inspiration. I have three children myself and trying to juggle blogging / vlogging / social media / running a household / attending to the needs of my children as well as being a photographer and getting my makeup on in the morning can feel like a lot of plates to spin! However, I’m doing it (just about) but you make it look so effortless too! Well done. Having been following a mainly plant based diet for the last couple of years, I tried your recipe and loved it! Thanks so much for sharing.

    S x

  2. Jeff Shft

    We shared this easy vegan chickpea lentil and kale curry this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

  3. Jennifer Berkey

    I am loving this vegan chickpea lentil and kale curry recipe. I made this for lunch. Everyone in the family loves it and they won’t stop eating. Thanks for this. Happy New Year! Xoxo.


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