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Ingredients

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 5.177 ratings
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