This is a superhealthy vegetarian curry with chickpeas, lentils, spinach and tomatoes, flavoured with mild spices, yeast extract and coconut cream.
The recipe is adapted from Eat Well magazine (winter 2016).
Ingredients:
1 onion, chopped
2 garlic cloves, chopped
3 cm piece root ginger, finely chopped or grated
6 ripe tomatoes, chopped
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp yeast extract (Marmite)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400 g can chickpeas, drained
100 g baby spinach leaves
1 tbsp toasted sesame seeds
1 tbsp chopped cashews
1 lemon, halved
chilli flakes to sprinkle (optional)
season to taste
Method:
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.
Add purée and yeast extract.
Bubble together for 2 mins, then add rinsed 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.
Bon Appetit!
