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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.

From the book


This well-balanced, super-healthy curry is suitable for vegans and contains two of your 5-a-day.

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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.


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.


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