Delicious one-pot chickpea curry which is perfect if you eat low-calorie if you are just trying to be a bit healthier
1 onion, diced.
2 tsp ground coriander.
1 tsp cumin.
1 tsp turmeric.
1 pinch chilli flakes (optional).
1 pinch salt.
3cm piece fresh ginger, peeled and minced.
400g tin chopped tomatoes.
4 tbsp red split lentils.
4 tbsp thick, set, non-fat greek-style yoghurt.
200g broccoli florets.
400g tin chickpeas, drained and rinsed.
1/2 lemon, juiced.
Lime can be substituted for an alternative flavour.
Thick, set, fat-free greek-style yoghurt
Fresh coriander, chopped.
Add a spray or two of low-calorie frying spray to the bottom of your pan, and add your diced onion and minced garlic. Cook until the onions are just starting to turn translucent at the edges.
Add your spices, salt, and minced ginger. Cook them for a further two minutes to allow for blooming of the spices.
Add the tomatoes, lentils, and yoghurt. Cover and simmer for about fifteen minutes, or until your lentils are soft and tender.
Stir in the broccoli, and cook for a further four minutes. Aim for soft florets, but stems which still have a little crunch to them.
Stir in the chickpeas, spinach, and lemon or lime juice. Cook for a further three minutes, or until the spinach is slightly wilted and the chickpeas are hot through and have softened slightly.
Keywords: chickpea, curry, spinach, one pot, vegan, vegetarian