Put the onion, garlic, ginger and
tomatoes in a food processor or
blender and whizz to a purée.
Heat 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.