Chickpea tomato spinach curry
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3cm/1¼ in 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 seed
- 1 tbsp chopped cashew, to mix with the sesame seeds
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