Chickpea, Tomato & Spinach Curry

A SUPER HEALTHY, VEGAN CURRY

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


SERVES   6
TIME   40 Minutes
Difficulty   EASY


NUTRITION PER SERVING:

204 Calories, 7 Fat, 3 Saturates, 11 Protein, 20 Carbs, 6 Sugars, 0.5 Salt, 7 Fibre

Categories: ,

Description

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 or 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 seed
1 tbsp chopped cashew, to mix with the sesame seeds

Methods:

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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