Chickpea, Broccoli & Spinach Curry
1 Onion chopped
4 cloves of garlic, peeled and chopped
a 2 inch piece of fresh ginger, peeled and chopped
6 good sized ripe tomatoes
2 teaspoons of ground coriander
1 teaspoon of ground cumin
¼ teaspoon of turmeric
½ teaspoon of dried chilli flakes
1 teaspoon of salt
4 tablespoons of red lentils
1 can of coconut milk
1 can of chick peas, drained and rinsed
1 head of broccoli, broken into florets
150grms of baby spinach leaves
a handful of cashew nuts, roughly chopped
a tablespoon of toasted sesame seeds.
Fresh coriander to garnish
Put the onion, garlic, ginger and tomatoes into the food processor and blitz to a puree.
Heat a tablespoon of olive oil in a heavy frying pan and toss in the coriander, cumin,
turmeric, chilli flakes and salt. Stir them for a minute and then add the puree and the
coconut milk and the lentils. Bring to the boil and simmer for 10 mins until the lentils
are soft, add the broccoli florets and allow them to cook for about 4 minutes until the
broccoli has softened but still has a bite. Add the chickpeas and then the spinach and
let it wilt. Finally swirl in the chopped nuts and seeds and serve with the chopped
coriander sprinkled over the top. If you want to be extra healthy, you could serve this
with brown rice.