*Serves 4-6 or as part of a meal plan
*this recipe is purely plant-based but you can add 200g of chicken or lamb should you wish
Ingredients
200g cooked lentils
2 medium sweet potatoes (peeled and chopped)
4 small-medium carrots (peeled and chopped)
1 onion (peeled and chopped)
2 garlic cloves (finely chopped)
2-3 cm fresh ginger (grated)
230g green beans (cut in thirds)
230g chickpeas
3 TBSP medium curry powder
2 TSP Garam Masala
2 TBSP smoked Paprika
(if you do not have the above, you can use 1 sachet of Penang curry paste)
2 TBSP roughly grinded black pepper
salt to taste
1 400g tin coconut milk
150ml water
20ml grapeseed oil
Method
In a large pot on medium heat, heat up the grapeseed oil, and fry the onions, garlic and ginger together with the curry powder, Garam Masala and Paprika until the onion is glazed but not crispy. Add more oil if necessary
Add the coconut milk and water together with the carrots and sweet potato. Cover and cook until the vegetables are tender.
- Add the green beans, lentils and chickpeas and simmer, uncovered, for another 15-20min on low heat (slow and steady wins the race)
(the longer you let it stand for, the tastier!)
Serve with: rice, Bulgar Wheat, Cous Cous, Roti, or Naan bread.