Ingredients

• 1 of onion
• 2 clove of garlic
• 2 teaspoon of coriander powder
• 1 teaspoon of cumin
• 1 teaspoon of turmeric
• 1 pinch of chili flakes
• 1 pinch of salt
• 1 of ginger
• 4 of tomato
• 4 tablespoon of lentils
• 4 tablespoon of coconut cream
• 1 ⅓ cup of broccoli200 g of broccoli
• 1 can of chickpeas
• ½ cup of spinach100 g of spinach
• ½ of lemon

Instructions

1. Fry the onion and garlic in a little oil for 3 minutes.
2. Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
4. Stir in the broccoli and cook for a further 4 minutes.
5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
6. Serve with natural yogurt and some chopped coriander.
7. Enjoy!