Chickpea, Tomatoes and Spinach Curry

Recipe from: bbcgoodfood
Image Credit: bbcgoodfood

Chickpea, Tomatoes and Spinach Curry

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

1¼” in piece ginger, grated

6 ripe tomatoes

½ tablespoon extra-virgin olive oil

1 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon yeast extract

4 tablespoon red lentils

6 tablespoon coconut cream

1 head of broccoli, broken into small florets

400g can chickpeas , drained

100g bag baby spinach leaves

1 lemon,  halved

1 tablespoon toasted sesame seeds

1 tablespoon chopped cashews

A pinch chilli flakes

 Preparation:

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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