Ingredients

• 1 onion, chopped
• 2 garlic cloves, chopped
• 3cm piece ginger, grated
• 6 ripe tomatoes
• ½ tbsp oil
• 1 tsp ground cumin
• 2 tsp ground coriander
• 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 1 tbsp chopped cashews, to mix with the sesame seeds

Nutrition Per Serving

Cooking Instructions

• STEP 1

  Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

• STEP 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, if you like.