Chickpea, Tomato & Spinach Curry
Chickpea, Tomato & Spinach Curry from BBC Good Food Eat Well: Fasting Day Recipes. With fewer than 200 calories per serving, this recipe is perfect for the 5:2 diet.
Introduction
This well-balanced, super-healthy curry is suitable for vegans and contains two of your 5-a-day.
Ingredients
| 1 | onion, chopped |
| 2 | garlic cloves, chopped |
| 3cm/1¼ in | piece ginger, grated |
| 6 | ripe tomatoes |
| ½ tbsp | oil |
| 1 tsp | ground cumin |
| 2 tsp | ground coriander |
| 1 tsp | turmeric |
| pinch chilli flakes | |
| 1 tsp | yeast extract (we used Marmite) |
| 4 tbsp | red lentils |
| 6 tbsp | coconut cream |
| 1 | head of broccoli, broken into small florets |
| 400g | can chickpeas, drained |
| 100g | bag baby spinach leaves |
| 1 | lemon, halved |
| 1 tbsp | toasted sesame seed |
| 1 tbsp | chopped cashew, to mix with the sesame seeds |
Essential kit
You will need a food processor or blender.
Method
Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
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.
