Chickpea, Spinach and Tomato Curry

Chickpea, Spinach and Tomato Curry


1 tablespoon coconut oil
1½ tablespoon Brazen Mild Indian Curry Mix
1 onion, diced
3 cloves garlic, minced
3cm ginger, minced
1 tin coconut cream
½ cup red lentils
1 tin chickpeas, drained and washed
2 tomatoes, chopped
¼ bunch spinach, sliced, discard stems
Half head broccoli, broken into florets
Juice of one lemon
2 tablespoons sesame seeds, dry roasted
2 tablespoons cashews, dry roasted and chopped

Heat the coconut oil in a large pan to medium heat, add the curry mix and fry until fragrant (do not brown).

Add the ginger, garlic, and onion. Gently fry until the flavours are released but not browning the ingredients.

Add lentils, chickpeas, coconut cream, and tomatoes. Simmer gently over a medium to low heat until the lentils are breaking up and making a thickish sauce, stir occasionally to prevent sticking, approx 10 – 15 minutes depending on heat.

Add the broccoli and cook for 3 minutes, stir in the spinach and lemon juice. Serve and sprinkle with the sesame seed and cashew mix.

Serve with warm rice and roti or naan bread.