Healthy chickpea, tomato and spinach curry

Healthy dinners don’t have to be boring and this tasty curry proves just that! With two main ingredients that are packed full of protein, you won’t regret giving this dish a go.

Not only is it low in calories but it’s also a fantastic and delicious way of getting your daily vegetable intake into your diet. Whip this one up for a crowd or cook it in bulk and freeze it for pre-made dinners throughout the week. Enjoy!

Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• 3cm piece ginger, grated
• 6 ripe tomatoes
• 1/2 tbsp oil
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• pinch chilli flakes
• 1 tsp yeast extract
• 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
• 1 tbsp chopped cashew, to mix with the sesame seeds

Method

1. Put onion, garlic, ginger and tomatoes in food processor or blender and whizz to a purée.
2. Heat oil in large pan. Add 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.
3. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.