one-pot-chickpea-curry

This easy one-pot vegetarian curry, seasoned with onion, garlic, cumin, turmeric, coriander, and chili, really packs a punch. Healthy has never tasted so good!

Ingredient

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(200 g), florets
1 can chickpeas, drained and rinsed
½ cup spinach(100 g)
½ lemon, juiced

Direction

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.