January 16, 2017 / In food , veggie / Tagged as: ginger, cumin, coriander, turmeric, lentils, coconut cream, broccolli, chickpeas, spinach, sesame seeds

Chickpea, tomato and spinach curry

Total Cook Time

50 minutes

Ingredients

  • 1 onion
  • 2 garlic cloves, chopped
  • 3cm piece of ginger, grated
  • 6 tomatoes
  • ½ tbsp oil, olive or coconut
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • pinch chilli flakes
  • 1 tsp yeast extract (or Marmite)
  • 4 tbsp red lentils
  • 6 tbsp coconut cream
  • 1 head of broccolli, broken into small florets
  • 400g can of chickpeas
  • 100g bag baby spinach leaves
  • 1 lemon, halved
  • 1 tbsp toasted sesame seed
  • 1 tbsp chopped cashew

Method

  1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
  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.
  3. Cook until lentils are tender, then add the broccoli and cook for 4 mins.
  4. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
  5. Serve with brown rice, if you like.

Source

htttp://www.bbcgoodfood.com/recipes/1260646/chickpea-tomato-and-spinach-curry