Hearty Chickpea Curry

Ingredients

  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 2 tbsp ground coriander
  • 2 white onions (chopped)
  • 300g (2 cups) cherry tomatoes
  • 4 cloves garlic (chopped)
  • 3 tbsp ginger (grated)
  • 2 red chillies (deseeded)
  • 1 tbsp salt
  • 320 ml (1.5 cups) coconut cream
  • 4 tbsp tomato puree
  • 150g (1 cup) red lentils (parboiled)
  • 1 head broccoli (broken into florets)
  • 2 cups water (more if it’s too dry)
  • 800g (3.5 cups) chickpeas
  • handful coriander (cilantro)
  • 200g (1 bag) spinach
  • Basmati rice
  • Coriander (cilantro)
  • Popadoms
  • Mango chutney

Directions

  • Put the white onions, cherry tomatoes, garlic, ginger, red chilli in a food processor & blend to a puree
  • Fry the spices in a pan
  • Stir in the puree & add salt to taste
  • Stir in the coconut cream & tomato puree
  • Add the parboiled red lentils
  • Add the broccoli
  • Add some water
  • Stir in the chickpeas
  • Stir the coriander (cilantro) & spinach
  • Stir in the spinach
  • Add some more water if needs be
  • Serve with basmati rice & garnish with broken popadoms & coriander (cilantro)