Chickpea, tomato & spinach curry

 

Chickpea, tomato & spinach curry

 

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Ingredients

·         1 onion, chopped

·         2 garlic cloves, chopped

·         3cm 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 seeds

·         1 tbsp chopped cashews, to mix with the sesame seeds

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Method

·         STEP 1

Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

·         STEP 2

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.