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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
