This healthy, delicious vegan curry is perfect for meat-free Mondays. With a nice balance of spices and a little bit of heat from the chilli, this quick-and-easy meal will warm your tummy on a cool evening.

Serves 6

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 (I used Vegemite but Marmite would also work)
• 4 tbsp red lentils
• 6 tbsp coconut cream
• 1 head of broccoli, broken into small florets
• 400g can chickpeas, drained
• 100g baby spinach leaves
• 1 lemon, halved
• 1 tbsp toasted sesame seeds
• 1 tbsp cashews, chopped (to mix with the sesame seeds)

Method

1. Cook onion on medium-high heat until soft, roughly 5-8 minutes. Remove and set aside. Place garlic, ginger and tomatoes in a food processor and blitz until puréed. Add onion to purée.
2. Heat oil in a large pan. Add spices, fry for about 10 seconds and add purée and yeast extract. Bubble together for 2 minutes, then add lentils and coconut cream.
3. Cook lentils until they are tender, then add broccoli and cook for 4 minutes.
4. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame seeds and cashews.

Serve with rice, if you like!