Chickpea, Tomato & Spinach Curry
This well-balanced, super-healthy curry is suitable for vegans and contains two of your 5-a-day.
|2||garlic cloves, chopped|
|3cm/1¼ in||piece ginger, grated|
|1 tsp||ground cumin|
|2 tsp||ground coriander|
|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 tbsp||toasted sesame seed|
|1 tbsp||chopped cashew, to mix with the sesame seeds|
You will need a food processor or blender.
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.