Chickpea, tomato & spinach curry

Serves 6

Kcal 199, protein 8g, Carbs 15g, Fats 8g, Saturated 3g, fibre 5g

• 1 onion, chopped
• 2 garlic cloves, chopped
• 3cm/1¼ in piece ginger, grated
• 6 ripe tomatoes
• ½ tbsp oil
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• pinch chilli flakes
• 4 tbsp red lentils
• 6 tbsp coconut cream
• 1 head of broccoli, broken into small florets
• 400g can chickpeas, drained
• 100g bag baby spinach leaves
• 1 lemon, halved
• 1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews

1. Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
2. Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

• 1kg spinach leaves, washed
• olive oil
• 80g pine nuts, toasted

For the dressing

• 80g raisins, soaked in hot water for 20 minutes until plump, then drained
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped oregano leaves
• little olive oil
• 2 tbsp red wine vinegar

1. Whisk all the dressing ingredients together. Heat a large wok or frying pan over a high heat, add a tbsp of olive oil and half the spinach then stir-fry briskly for a few minutes, until the spinach has begun to soften and wilt. Transfer to a warm serving dish.
2. Repeat with the remaining oil and spinach, adding the pine nuts this time to warm through. Add to the rest of the cooked spinach and toss while warm with the dressing. Season and serve warm.

• 3 courgettes, thickly sliced
• 1 aubergine, cut into thick fingers
• 3 garlic cloves, chopped
• 2 red peppers, deseeded and chopped into chunks
• 2 large sweet potatoes, peeled and cut into bite-size chunks
• 1 onion, chopped
• 1 tbsp coriander seeds
• 4 tbsp olive oil
• 400g/14oz can chopped tomatoes
• 400g/14oz can chickpeas, rinsed and drained
• small bunch coriander, roughly chopped

1. Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds,

Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.

1. Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, scatter over the coriander.