
Chickpea, tomato & spinach curry
- Good Food team
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Serves 6
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.3 out of 5.193 ratingsRate
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A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 onion
chopped
-
2 garlic cloves
chopped
-
3cm piece ginger
grated
-
6 ripe tomatoes
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½ tbsp oil
-
1 tsp ground cumin
-
2 tsp ground coriander
-
1 tsp turmeric
-
pinch chilli flakes
-
1 tsp yeast
extract (we used Marmite)
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4 tbsp red lentils
-
6 tbsp coconut cream
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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 cashews
to mix with the sesame seeds
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Nutrition: per serving
-
kcal204
-
fat7g
-
saturates3g
-
carbs20g
-
sugars6g
-
fibre7g
-
protein11g
-
salt0.5g
low
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Method
-
step 1
Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
-
step 2
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.
Recipe from Good Food magazine, May 2011
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A star rating of 4.3 out of 5.193 ratings
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