Chickpea, Tomato & Spinach Curry
This delicious recipe combines the earthy flavors of lentils and chickpeas with a vibrant mix of spices and vegetables. A creamy coconut base brings all the ingredients together, creating a wholesome and comforting dish. Each bite is packed with a delightful balance of textures and tastes, making it a satisfying and nutritious meal perfect for any day of the week.
— Constant Cookbook
Ingredients
- 1 onion , chopped
- 2 garlic cloves , chopped
- 3cm/1¼ in piece ginger , grated
- 6 ripe tomatoes
- ½ tbsp oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- pinch chilli flakes
- 1 tsp yeast extract (we used Marmite)
- 4 tbsp red lentils
- 6 tbsp coconut cream
- 1 head of broccoli , broken into small florets
- 400g can chickpeas , drained
- 100g bag baby spinach leaves
- 1 lemon , halved
- 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews
Instructions
- 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 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 204 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.5 milligram of sodium
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