Chickpea, tomato & spinach curry
Add to favourite + Print Print

Chickpea, tomato & spinach curry

By Good Food

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

  • Prep:15 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 204
  • fat 7g
  • saturates 3g
  • carbs 20g
  • sugars 6g
  • fibre 7g
  • protein 11g
  • salt 0.5g

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

Method

  1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

  2. 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.

Suggested recipes from this collection...