Easy, tasty and healthy. What could be better!
1 onion, chopped
2 garlic cloves, chopped
1 1/4 inch piece ginger, grated
6 ripe tomatoes
1/2 tbsp oil
1 tsp ground cumin (I roast mine, it’s worth it)
2 tsp ground coriander
1 tsp turmeric
a pinch of chili flakes
1 tsp yeast extract (I use Marmite, but you could also use beef or chicken stock concentrate)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into florets
15 oz can chickpeas, drained
6 oz bag of baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews
Put the onion, garlic, ginger and tomatoes in a food processor or blender and puree.
Heat the oil in a large pan. Add the spices, fry for a few seconds and add the puree and yeast extract.
Boil together for about 2 minutes then add the lentils and coconut cream.
Cook until the lentils are tender, then add the broccoli and cook for about 4 minutes.
Stir in the chickpeas and spinach, squeeze over the lemon and swirl through the sesame and cashew mixture.
Serve with brown rice, if you like