Chickpea Coconut Curry
A fast, delicious, hearty vegan curry ready in under 30 minutes
- 1 onion (diced)
- 2 tins chickpeas (rinsed, organic if possible)
- 1 tin chopped tomatoes (organic if possible)
- 1 tin coconut milk (full fat)
- 1 bag Merchant Gourmet Champagne lentils (or other cooked lentils)
- 1 handful frozen peas
- 3 handfuls kale (washed, stems removed and discarded, chopped)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- 1 tsp salt
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Saute the onion in a bit of olive oil until soft. Add the kale and cook for a few minutes until bright green.
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Add curry powder and stir for a minute. Add garlic, chickpeas, and peas. Stir for another minute.
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Add tomatoes, coconut milk, salt, lentils. Stir to combine. Simmer 5 miinutes, stirring occasionally.
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Serve with brown rice and a spoonful of coconut yoghurt (optional)
Note: Nutrition Facts reflect USA Daily Value %