PLANT-BASED: CHICKPEA & LENTIL COCONUT CURRY

PLANT-BASED: CHICKPEA & LENTIL COCONUT CURRY

PLANT-BASED: CHICKPEA & LENTIL COCONUT CURRY

This is always a go-to hearty meal that I love to prepare and so quick, when its groceries time and not much left in the house! Whatever lonely vegetables that you have in the fridge you can easily throw down a beautiful colourful dish. Sweet and comforting, the coconut milk just adds that richness to make the perfect curry. I love to adapt ingredients to what i have at home so each of my curries may not be the same! Curries are fun like that!

PLANT-BASED: CHICKPEA & LENTIL COCONUT CURRY

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • Chopped Zucchini/ Courgette
  • {1} cans full-fat or lite coconut milk
  • {1} can or 1/1 cup chickpeas {rinsed + cooked}
  • {1} can or 1/1 cup Lentils {rinsed + cooked}
  • 1 tablespoon lemon juice
  • 4 large handfuls baby spinach
  • sea salt, to taste
  • black pepper, to taste

Method

  1.  Heat the olive oil over low heat in a large sauce pan. Add in the chopped onions and sauté for 5 minutes. Mix in the garlic, curry powder and  Coourgettes and cook for an additional 1 – 2 minutes. This will help release the aromas in the spices too.
  2. Add in coconut milk and chickpeas and Lentils . Bring to a gentle simmer and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted. Taste, season with salt and pepper and serve warm.

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