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 seeds mixed with 1 tbsp chopped cashews