Broccoli & Chickpea Curry

Broccoli and Chickpea Curry

Serves 4

40 min

Ingredients

Broccoli
1 - chopped up small
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Centra Lemon
1 -
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Centra Onion
1 - chopped
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Centra Spinach
4 handful
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Centra Tomato
6 -
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Chilli Flakes
1 pinch
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Chopped Cashews
1 tbsp toasted
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Coconut Cream
6 tbsp
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Coconut Oil
1 tbsp
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Garlic
2 clove chopped
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Ginger
1 tbsp grated
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Ground Coriander
1 tsp
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Ground Cumin
1 tsp
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Red Lentils
4 tbsp
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Sesame seeds
1 tbsp toasted
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Tinned Chickpeas
400 g
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Turmeric
1 tsp
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Method

  1. Blend the tomatoes, onion, ginger and garlic in a blender until smooth.
  2. Heat coconut oil in large pan on a medium heat and add the Turmeric, Coriander, Cumin and chilli flakes, allowing spices to heat for a few seconds. Then add the tomato paste from the blender and allow to bubble together for a couple of minutes.
  3. Add the lentils and coconut cream and cook for 5-7 minutes until the lentils soften.
  4. Add the broccoli florets and cook for a further 5 minutes until the broccoli begin to soften.
  5. Add the can of chickpeas and the spinach. Stir in well and give the spinach some time to wilt a little.
  6. Squeeze the lemon into the curry, add the sesame seeds and cashews, stir through and serve.
  7. Serve with some steamed rice or a side salad. 

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