Chickpea, tomato & spinach curry

• onion↗1

  chopped

• garlic cloves↗2

  chopped

• ginger↗3cm piece cm

  grated

• ripe tomatoes↗6
• oil½ tbsp tbsp
• ground cumin↗1 tsp tsp
• ground coriander↗2 tsp tsp
• turmeric↗1 tsp tsp
• chilli flakes↗pinch

  pinch

• yeast1 tsp tsp

  extract (we used Marmite)

• red lentils↗4 tbsp tbsp
• coconut cream↗6 tbsp tbsp
• broccoli↗1 head of

  broken into small florets

• can chickpeas↗400g g

  drained

• bag baby spinach↗100g g

  leaves

• lemon↗1

  halved

• toasted sesame seeds↗1 tbsp
• chopped cashews1 tbsp

  to mix with the sesame seeds

Step-by-step instructions

1. 1

   Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

2. 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.