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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 from Kerry Torrens
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.
Reviews
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