Chickpea Curry

4 servings

Ingredients:

🫒  olive oil 

🧅  1 onion, diced

🧄  2 cloves garlic, crushed

2 tsp coriander powder

1 tsp cumin

1 tsp  turmeric

🌶️  1 pinch chili flakes

🧂  1 pinch salt

1 ginger, 1½ inch (3 cm) piece, chopped

🍅  4 tomatoes, chopped

4 tbsp lentils

🥥  4 tbsp coconut cream

🥦  1⅓ cups broccoli (200 g), florets

1 can chickpeas, drained and rinsed

🌿  ½ cup spinach (100 g)

🍋  ½ lemon, juiced

to serve:

🥛  low-fat natural yogurt, optional

🌿  1 handful fresh coriander, chopped, optional

Directions:

Fry the onion and garlic in a little oil for 3 minutes.

Add all of the spices, the salt, the ginger and cook for a further 2 minutes.

Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.

Stir in the broccoli and cook for a further 4 minutes.

Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.

Serve with natural yogurt and some chopped coriander.