Recipe: Chickpea, tomato and spinach curry/daal

Rating: 4.7 stars based on 969 reviews

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 seeds mixed with 1 tbsp chopped cashews

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.

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