Chickpea, Spinach And Tomato Curry

A deliciously simple, low lost, super quick, super healthy chickpea, spinach and tomato curry

Chickpea, Spinach And Tomato Curry
Serves 5
A deliciously simple, low lost, super quick, super healthy chickpea, spinach and tomato curry
Print
Total Time
55 min
Total Time
55 min
Ingredients
  1. 400g canned chickpeas, drained
  2. 6 ripe tomatoes
  3. 100g baby spinach leaves
  4. One broccoli head, florets separated
  5. 2 garlic cloves, chopped
  6. 1 onion, chopped
  7. 3cm ginger, peeled and grated
  8. 1 lemon, halved
  9. 9g cashews, chopped
  10. 10g sesame seeds, toasted
  11. 90ml coconut cream
  12. 50g red lentils
  13. 7ml vegetable oil
  14. 1g chili flakes, crushed
  15. 2g ground turmeric
  16. 4g ground coriander
  17. 2g ground cumin
  18. 6g yeast extract
Instructions
  1. Put the chopped garlic, onion and grated ginger into a blender then add in the tomatoes and process into a smooth puree.
  2. Drizzle oil in a saucepan and heat it over moderate flame until it starts shimmering. Sprinkle the ground spices and fry them briskly for half a minute or until the mixture turns fragrant. Pour in the prepared puree followed immediately by the yeast extract and stir them all together to mix well.
  3. Cook for a couple of minutes until the sauce starts bubbling and add in the red lentils then fold in the coconut cream until well combined and continue to simmer until the lentils are just cooked. Add in the broccoli and simmer for 4-5 minutes then put in the chickpeas and stir them into the curry along with the spinach.
  4. Squeeze the fresh lemon juice into the simmering curry and stir to mix well. Sprinkle the sesame seeds as well as chopped nuts on too and stir until evenly distributed.
  5. Remove from, heat and serve with hot steamed rice or Indian flatbreads.
Notes
  1. Level: Easy
FoodiesSocial.com https://foodiefriends.co.uk/