CHICKPEA, TOMATO AND SPINACH CURRY

Updated: Jan 14


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


Prep: 15 mins

Cook: 40 mins Easy

Serves 6


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



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.

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