Thursday, April 19, 2012

Chickpea, Tomatoes and Spinach Curry

Picture of Chickpea, Tomatoes and Spinach Curry on metal bowl.
Recipe from: bbcgoodfood
Image Credit: bbcgoodfood

Chickpea, Tomatoes and Spinach Curry


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


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.

Read more and enjoy this amazing recipe and many more when visiting bbcgoodfood

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