Chickpea, tomato & spinach curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1 onionchopped
- 2 garlic cloveschopped
- 3cm piece gingergrated
- 6 ripe tomatoes
- ½ tbsp oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- pinch chilli flakes
- 1 tsp yeastextract (we used Marmite)
- 4 tbsp red lentils
- 6 tbsp coconut cream
- 1 head of broccolibroken into small florets
- 400g can chickpeasdrained
- 100g bag baby spinachleaves
- 1 lemonhalved
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped cashewsto mix with the sesame seeds
Nutrition: per serving
- kcal204
- fat7g
- saturates3g
- carbs20g
- sugars6g
- fibre7g
- protein11g
- salt0.5glow
Method
step 1
Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
step 2
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.
