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CHICKPEA AND LENTIL CURRY
*** This recipe was inspired by another recipe that a fellow vegan gave to me. This is a staple dish in our house ***
*** These recipes are all my own creation unless otherwise stated ***
*** This recipe is no oil, low salt and gluten free
*** This recipe feeds 2-4 people
– 2 tomatoes
– 1 can of salt and preservative free chickpeas
– 1 can of salt and preservative free lentils
– 2 TBS tomato paste
– Curry powder
– Lemon Wedge
– 3 TBS of Fructose
– 2 TBS of veggie stock powder in a bit of hot water
– 1 Cup of coconut milk or cream
– A big handful of spinach or kale
– Onion powder (optional)
– Garlic powder (optional)
**If you prefer, you can sauté some onions and garlic, before hand.
Cut the tomatoes and dry fry in a pan.
Add the tomato paste and however much curry powder you like. Stir together, adding a TBS of water if it sticks.
Add the chickpeas and lentils and stir.
If you opt to use them, add in the onion powder and garlic powder, lemon juice, veggie stock, pepper and fructose. You can also add salt to taste if you like.
Stir and add in the coconut milk or cream
Stir for a while longer.
Decrease heat a bit and add in your chopped greens of choice.
It shouldn’t take you longer than 10 minutes to make this curry
Serve over rice
Thanks! Share it with your friends!