Chickpea, tomato & spinach curry

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Ingredients

1 onion, chopped

2 garlic cloves, chopped

3cm piece ginger, grated

6 ripe tomatoes

½ tbsp oil

1 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

pinch chilli flakes

1 tsp yeast extract (we used Marmite)

4 tbsp red lentils

6 tbsp coconut cream

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

Method

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.