Ingredients
4
4 servings
- •1 onion, diced
- •2 cloves garlic, crushed
- •2 teaspoons coriander powder
- •1 teaspoon cumin
- •1 teaspoon turmeric
- •1 pinch chili flakes
- •1 pinch salt
- •1 ginger, 1 1/2 inch (3 cm) piece, chopped
- •4 tomatoes, chopped
- •4 tablespoons lentils
- •4 tablespoons coconut cream
- •1 ⅓ cups broccoli, florets
- •1 can chickpeas, drained and rinsed
- •½ cup spinach
- •½ lemon, juiced
- •low-fat natural yogurt, optional
- •1 handful fresh coriander, chopped, optional
Instructions
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 366
- Carbohydrate: 59g
- Fat: 10g
- Fiber: 17g
- Protein: 16g
- Sugar: 20g
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