Chickpea, Tomato & Spinach Curry

Ingredients

Contains: wheat, tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oil in a large pan over medium heat. Fry the chopped onion for 8 minutes until soft, then add the garlic and grated ginger and cook for 1 minute.

2. Stir in the ground cumin, ground coriander, turmeric and chilli flakes and cook for 1 minute until fragrant.

3. Chop the tomatoes and add them to the pan. Dissolve the yeast extract in a splash of water, stir it in, and simmer for 5 minutes, crushing the tomatoes as they soften.

4. Add the red lentils and enough water to cover them by about 2cm (3/4 in). Simmer gently for 15 minutes, stirring often and adding a splash of water if the pan looks dry.

5. Add the broccoli florets and drained chickpeas with a splash of water if needed. Cover and cook for 8 minutes until the broccoli is tender.

6. Stir in the baby spinach until wilted, about 2 minutes. Stir in the coconut cream and warm through gently without letting it boil hard.

7. Squeeze in juice from the lemon halves, taste, and add more lemon juice if you like a sharper curry.

8. Toast the sesame seeds and chopped cashews in a dry pan for 2 minutes, stirring, until golden. Scatter over the curry to serve.