Chickpea, tomato & spinach curry

Ingredients:

•     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 seeds mixed with 1 tbsp chopped cashews.

     

How to prepare:

 

•     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.
• And enjoy the taste!!!