Chickpea tomato spinach curry

Ingredients

• 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
• 1 tsp yeast extract (we used Marmite)
• 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 seed
• 1 tbsp chopped cashew, to mix with the sesame seeds

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