One-Pot Chickpea Curry

INGREDIENTS:

  • 1 onion, diced
  • 2 cloves of garlic, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • Pinch of chilli flakes
  • Pinch of salt
  • 3 centimeter piece of ginger, chopped
  • 4 tomatoes, chopped
  • 4 tablespoons lentils
  • 4 tablespoons coconut cream
  • 250 grams broccoli florets
  • 1 can of chickpeas, drained and rinsed
  • 100 grams fresh spinach
  • ยฝ lemon, juiced

To Serve (Optional):
Low fat natural yoghurt
Handful of chopped fresh coriander

PREPARATION:
1. Fry the onion and garlic in a little oil for 3 minutes.
2. Add all of the spices, the salt and the ginger and cook for a further 2 minutes.
3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
4. Stir in the broccoli and cook for a further 4 minutes.
5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
6. Serve with natural yoghurt and some chopped coriander.
7. Enjoy!

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