Chickpea Tomato And Broccoli Curry

A tasty dinner idea to eat with some brown rice …




1 garlic cloves, chopped
½ tbsp oil
1 shallot, chopped
3cm/1¼ in piece ginger, grated
6 ripe tomatoes
1 tbsp mild curry
1 tsp cumin
2 tsp nutritional yeast
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
2 tbsp almonds (sliced)
Put the shallot, 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 nutritional yeast. 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 sprinkle with sliced almonds.




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