Chickpea, Tomato and Spinach Curry
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 1/2tbsp sunflower oil
  • 2 onionsroughly chopped
  • 2cloves garlic
  • 3cm fresh gingerpeeled and grated
  • 1tsp ground cumin
  • 2tsp ground coriander
  • 1tsp Ground turmeric
  • 1tsp dried chilli flakesmore or less to taste
  • 1tsp marmite
  • 75grammes red lentils
  • 400grammes tinned chickpeasdrained
  • 200mls Reduced fat coconut milk
  • 100grammes fresh baby spinach
  • 1/2 juiced lemon
  • 1tbsp sesame seedstoasted
  • 1tbsp cashew nutstoasted and chopped
  1. Put the onion, garlic, ginger and tomatoes in a blender and whiz to a puree.
  2. Heat the oil in a pan and add the dry spices, stirring for a few seconds before adding the puree and marmite.
  3. Bubble the liquid for 2 minutes before adding the coconut milk and lentils, which should then be covered and left to simmer until the lentils are soft (about 25 minutes).
  4. While the lentils are cooking, heat a small frying pan and once hot add the cashews and toss around until lightly browned. Remove and chop while you toast the sesame seeds in the same pan.
  5. Once the lentils are tender, add the chickpeas and heat through before stirring in the spinach and lemon juice.
  6. Lastly, stir through the sesame seeds and cashews and serve.