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Chickpea, tomato & spinach curry

Chickpea, tomato & spinach curry

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Rating: 4 out of 5.173 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal204
fat7g
saturates3g
carbs20g
sugars6g
fibre7g
protein11g
low insalt0.5g
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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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Overall rating

Rating: 4 out of 5.173 ratings
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