Ever since going vegan, I have been a huge fan of Indian food. 🙂 Chickpeas, Lentils & Co are one of my favourite protein sources and make every vegetable dish more filling and satisfying. I have been enjoying this delicious recipe so much lately and am super excited to share it with you. The perfect comfort food after a long day! 🙂 It freezes well too, so you can make a double batch to have some delicious meals ready to go for busy days. It´s healthy, easy to make and great for everyone who´s eating on a budget. 🙂
INGREDIENTS
SERVES 2
- 400gr Chickpeas (click here to see my favourite)
- 6-7 potatoes (I love Charlotte potatoes)
- 300gr red lentils
- 1 head broccoli
- 500ml vegetable broth (click here to see my favourite)
- 2 garlic cloves, crushed
- 2 teaspoon yellow curry spices (click here to see my favourite))
- 2 teaspoon Ground Cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon coconut sugar (optional)
- 1 fresh lemon
TO SERVE
- Steamed Jasmin rice
- thinly sized fresh cilantro
- 200 gr Cherry Tomatoes, cut in half
- thinly slized cucumber
METHOD
- Start by steaming/ boiling the potatoes for 25min
- Add the broccoli 5 minutes before the potatoes are ready
- Wash the lentils, add the garlic, spices & coconut sugar and bring to boil with the vegetable broth
- simmer down the heat and let it cook for 25 min until thick and creamy
- add the chickpeas and broccoli and let it cook for another 10 minutes
- Peel the potatoes and add them to the pot, mix it all well together
- Serve with steamed Jasmin rice and top with fresh cilantro, cucumber and cherry tomatoes for that extra crunch 🙂
TIP
- You can replace the vegetable broth with coconut milk to make it even creamier 🙂
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