Tomato, Chickpea and Spinach Curry
Don't sleep on this one! This Tomato Chickpea Spinach Curry is the perfect vegetarian dinner dish to add to your repertoire. Made with fresh ingredients, it's a quick and tasty way to get dinner on the table. Its also a great alternative to that take away temptation.
Nutrients
Per serving
Steps
Heat olive oil in a large saucepan, add the spices for 30 secs
Add onion, garlic, ginger and tomatoes and cook until just soft
Add vegemite for another 1 minute, then add can of coconut and the lentils until just tender for approximately 10 minutes
Add the brocalli florets until just cooked followed by the can of chickpeas and the bag of spinach, cover with a lid until the spinach is just wilted
Serve with cooked rice
TIP to save time, onion, garlic, ginger and tomatoes can be chopped together in a food processer
Ingredients
| 400g | Can of chickpeas (drained) |
| 100g | Dried lentils |
| 400ml | Can light coconut cream |
| 2 cups | White rice |
| 1 | Large red onion (finely sliced) |
| 2 | Cloves garlic (finely sliced) |
| 6 | Tomatoes (finely chopped) |
| 3 cm | Piece of ginger (grated) |
| 200g | Broccoli (cut into florets) |
| 300g | Bag of spinach |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 tsp | Ground tumeric |
| 1 tsp | Chilli |
| 1 tsp | Vegemite |
| 1 tbsp | Olive oil |
| 1 | Chopped coriander to serve |
