This super healthy Chickpea,Tomato and Spinach vegan curry counts for 2 of your 5-a-day and is low in calories too!!
Perfect for a fakeaway at the weekend to enjoy with a glass of wine.This super healthy, vegan curry counts for 2 of your 5-a-day and is low in calories too!!
1 x onion, chopped
2 x garlic cloves, chopped
6 x ripe tomatoes
1 x tbsp oil
1 x tsp ground cumin
2 x tsp ground coriander
1 x tsp turmeric
1 x tsp yeast extract
4 x tbsp red lentils
6 x tbsp coconut cream
broccoli, broken into small florets
400g can chickpeas, drained
100g bag baby spinach leaves
1 x tbsp toasted sesame seed
1 x tbsp chopped cashew, to mix with the sesame seeds
Blend the onion, garlic, ginger and tomatoes in a food processor and make into 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 for the perfect Chickpea, Tomato and Spinach curry.
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