Eat

Vegetable, lentil and chickpea curry

October 19, 2016
Eat

Vegetable, lentil and chickpea curry

October 19, 2016

I know summer is coming but I still like to cook the occasional curry….also I like to make a big batch so that I can stock up my freezer for when I fancy the night off! This is my go-to basic curry that I make all the time and I like to make it with Freekeh as it’s full of protein and I also know it freezes really well so you can make individual portions ready to go!

I top mine with a bit of coconut yoghurt and you can mix this with coriander or spices if you want more of an indian flavour.

You will need:

1 brown onion, sliced

4 cloves garlic, crushed

1 sweet potato, diced into small cubes

10-15 button mushrooms, sliced

1 zucchini, sliced

1 carrot, peeled and sliced

1 broccoli, broken into florets

10 cherry tomatoes, whole or sliced in half

2 tbsp mustard seeds

2 tbsp ground cumin

2 tbsp turmeric

2 tbsp ginger

1 red chilli

1-2 tsp chilli powder

1 tin of chopped tomatoes

4 tbsp of coconut cream

Olive or Coconut oil

Freekeh or brown rice to serve

a handful of spinach leaves to serve

roughly chopped coriander

salt and pepper

serves 4 – 6

Method:

  • Place your onion, garlic and chilli in a deep pan on a moderate heat. Fry for a couple of minutes in olive or coconut oil.
  • Add your sweet potato, zucchini, carrot and mushrooms to the pan. Allow to ‘catch’ for a few minutes.
  • Add your mustard seeds, cumin, turmeric, chilli powder and ginger to the pan and cook off for a few minutes.
  • Add your chopped tomatoes and coconut cream and around 100ml of water.
  • Add your broccoli and cherry tomatoes to the pan and stir. Check the consistency, if you want it a bit thicker add some more coconut cream if its too thick add a splash more water.
  • Reduce the heat and add the lid. Cook this on a low-medium heat for around 20 minutes.
  • If you need to cook your rice/freekeh or quinoa do so now.
  • After 20 minutes check the vegetables to see if they are cooked. If so add in your spinach and a handful of coriander
  • Serve onto the rice/quinoa fresh and top with the coconut yoghurt.
  • Season to taste
  • Enjoy x x

Notes:

  • Feel free to change the vegetables as you see fit.
  • This works just as well topped with natural yoghurt. Try to steer clear of the ‘low-fat’ options and keep it natural

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Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at sophiebenbow.com.

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