Lentil & Chickpea Tumeric Curry 💚

I am always getting asked for vegan/vegetarian recipe inspo.. This is my go-to most nourishing dish of goodness in my repertoire I have been evolving over a few years. It is also gluten free/vego/dairy free for those interested!

This bowl ticks all my boxes:

✅ Easy (I don’t know how to do complicated). The best part is this batch will give you at least 6 meals that you can have for the week ahead or freeze 👏🏼👏🏼

✅ Vegan/Vego - It’s important to give our bodies a break from consuming animal products at every meal! Whilst this meal is all vege it is still packed with protein and iron!

✅ Wholesome - obviously! But seriously.. it’s filled with legumes and vegetables.. you cannot feed your body with anything more nourishing in my opinion!!

✅ Delicious overload 🥰🥰

Recipe...

+ In a pot add a dash of coconut oil to melt, then add 1 tbs of cumin seeds and fry off for one minute. Then add 1 chopped onion & 2 cloves of garlic.. stir for a couple minutes

+ Add 1 tbs of tumeric powder, 1 tbs paprika, generous pinch of salt and pepper with a dash of water and stir it all together for a minute or so.

+ Add your veggies! I used 1 whole broccoli chopped up, 2 carrots and 2 zucchini’s.

+ Immediately after, add 500mls of stock of choice. Put the lid on and let it cook on medium heat for 19 minutes.

+ Add a tin of organic coconut milk along with 1-1.5 cups of dried lentils. I like to soak my lentils for 4+ hrs in water to make them more digestible.
Put the lid on and let it cook for 20 minutes.

I then like to turn the heat down for another 20 minutes for it to thicken.

Best served with rice 👍🏻

The curry actually tastes even better after sitting in the fridge for a night but of course it’s delicious immediately too 🙊