Serves 4 persons
Cooking time: 40 minutes
- Blend the tomatoes, onion, ginger and garlic in a blender until smooth.
- 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.
- Add the lentils and coconut cream and cook for 5-7 minutes until the lentils soften.
- Add the broccoli florets and cook for a further 5 minutes until the broccoli begin to soften.
- Add the can of chickpeas and the spinach. Stir in well and give the spinach some time to wilt a little.
- Squeeze the lemon into the curry, add the sesame seeds and cashews, stir through and serve.
- Serve with some steamed rice or a side salad.
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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