Lentil and Chickpea Coconut Curry

 

Meatless Monday inspiration with this quick and easy dish suitable for the whole family. For the younger members of the family like toddlers or babies from 12 months just omit the salt and mash or blend. There is a taste explosion with this meal that our family just love so much. High in protein, fibre, healthy fats and iron this meal ticks all the boxes and a great way to start the week and enjoy as your first family dinner of the week. Where ever possible use organic ingredients. The lentils can be swapped with local organic green mung beans or even the hulled yellow mung beans which are actually easier for babies and kids to digest. You can easily add in more organic vegetables as well if you like to boost nutrition. Other organic vegetables you could add are zucchini, broccoli and spinach. I have paired this meal with some local organic brown rice from Bali however you could also sub with cauliflower rice or add in some quinoa.

Mum life is sure rather busy these days and simple recipes that are nutritious are what I need in my life. As much as I love sharing my recipes and what we eat life has got a tad bit busier with working, after school activities and general family life and friends. I am sure you all understand. I haven’t the time as much to share my recipes and write new posts but I aim to try schedule this into my week as best as I can.

Wishing you all a wonderful week ahead and I will do my best to share my tips and knowledge with you best I can.

Love and Light

Silv xx

 

 

Serving Size : 2 Adult Serves or 1 Adult and 2 children
Prep Time : 15 Minutes
Cook Time : 30 Minutes

 

Ingredients

  • 1/2 cup lentils, soaked in water for 2 – 4 hours and then drained
  • 1/2 Β cup dried chickpeas soaked overnight then cooked until tender.
  • 1 Carrot diced
  • 1 Chopped tomato (optional)
  • 1 tbsp Olive Oil
  • 1 Small Onion, finely chopped
  • 1 Large Clove Garlic, minced
  • 1 heaped tsp Grated Fresh Ginger (reduce if too much for kids)
  • 1 tsp each Ground Cumin, Ground Coriander, Turmeric and Mustard Seeds
  • 2 – 3 tsp Medium Curry Powder
  • 3 – 4 Green Cardamon Pods, bruised to open and release the seeds
  • 400ml Coconut Milk preferably freshly made or 1 x can
  • Pinch of salt

 

Directions

  1. Soak the chickpeas over night, then cook until tender approximately 1.5 hours
  2. Soak the lentils for 2 -4 hours. Cook for approximately 30 minutes or until tender.
  3. Add the olive oil to medium sized heavy based saucepan over medium heat. When the oil is heated add the onion and cook for 8 – 10 minutes until softened but not crisp or golden
  4. Add the garlic, ginger, spices, and cook for another 2 – 3 minutes
  5. Drain and rinse the lentils and add them to the saucepan along with coconut milk and salt. Add in the diced carrots and tomato. Stir and then leave to simmer with the lid on for 20 – 30 minutes until creamy and the mung beans have cooked through. Add water if necessary as you go along.
  6. Remove from the heat then serve in warmed bowls. Tastes even better the next day when all the flavours have really had a chance to mellow and marry.
  7. Serve with Rice or cauliflower rice.

 

 

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