Chickpea Tomato and Spinach Curry

Fresh and healthy and filling and easy and gosh dang delicious :)

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 
• 1 tsp curry powder
• pinch chilli flakes 
• 1 tsp yeast extract (I used Vegemite)
• 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 

Easy Fixin:

1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
2. 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, or quinoa if you're like me.. 

 enjoy!