One Pot Chickpea Curry

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.

Enjoy!