Another awesome meat free monday dish that is SO quick and easy to prepare and absolutely delicious. Originally adapted from a recipe I found on I Love Vegan’s blog post. I found this version I made a little quicker but just as tasty.
We enjoyed ours over spiralised courgette (or zucchini) and carrots 🙂
LENTIL, CHICKPEA & COCONUT MILK CURRY
Prep time
Cook time
Total time
A quick legume curry that is wonderfully high in fibre and super tasty!
Author: Julie Perks Registered Dietitian
Serves: 3
Ingredients
- ¾ cup brown lentils (soaked and boiled till almost cooked)
- ½ tablespoon coconut oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ tablespoon sriracha sauce
- 1 tablespoon yellow curry power
- 1 teaspoon chilli flakes
- ¼ teaspoon salt
- 1 teaspoon turmeric
- 2 cups vegetable stock
- 1 tin chickpeas, drained
- 1 small tin coconut milk
Method
- In a large frying pan, heat the oil. Add the onions, garlic and spices (curry powder, turmeric, salt and chilli flakes). Add water if the onions start to stick. Stir well and cook for about 2 minutes.
- Add the lentils and cook for about another minute.
- Then add the vegetable stock and bring to the boil over high heat. Then, turn down the heat and simmer for 15 minutes (this step can be avoided if the lentils are already cooked – just add the stock and stir well).
- Then add the chickpeas and coconut milk and stir well to combine all the ingredients.
- Cook for a little longer to reduce the liquid content.
- Serve over brown/basmati rice (with side of veggies) or over cooked vegetables for a complete meal.
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