Healthy vegan recipe for 6 people, takes only 40 mins; recipe has onion, garlic clove, ginger, tomato, oil, ground cumin, ground coriander, turmeric, chilli flakes, yeast, red lentil, coconut cream, broccoli, chickpea, baby spinach, lemon, sesame seed and cashew.
Chickpea, tomato & spinach curry
Course: Healthy vegan
Servings
6
servings
Prep time
15 mins
Ingredients
- Onion: 1 onion, chopped
- Garlic Clove: 2 garlic cloves, chopped
- Ginger: 3cm/1 1/4 in piece ginger, grated
- Tomato: 6 ripe tomatoes
- Oil: 1/2 tbsp oil
- Ground Cumin: 1 tsp ground cumin
- Ground Coriander: 2 tsp ground coriander
- Turmeric: 1 tsp turmeric
- Chilli Flakes: pinch chilli flakes
- Yeast: 1 tsp yeast extract (we used Marmite)
- Red Lentil: 4 tbsp red lentils
- Coconut Cream: 6 tbsp coconut cream
- Broccoli: 1 head of broccoli, broken into small florets
- Chickpea: 400g can chickpeas, drained
- Baby Spinach: 100g bag baby spinach leaves
- Lemon: 1 lemon, halved
- Sesame Seed: 1 tbsp toasted sesame seed
- Cashew: 1 tbsp chopped cashew, to mix with the sesame seeds
Directions
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a puree.
- Heat oil in a large pan. Add the spices, fry for a few secs and add puree 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.
