A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Prep:15 mins
Serves 6
1 onion, chopped2 garlic cloves, chopped3cm piece ginger, grated6 ripe tomatoes½ tbsp oil1 tsp ground cumin2 tsp ground coriander1 tsp turmericpinch chilli flakes1 tsp yeast extract (we used Marmite)4 tbsp red lentils6 tbsp coconut cream1 head of broccoli, broken into small florets400g can chickpeas, drained100g bag baby spinach leaves1 lemon, halved1 tbsp toasted sesame seeds1 tbsp chopped cashews, to mix with the sesame seeds
STEP 1Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.STEP 2Heat 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.
