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.