Veg, chickpea and coconut kale curry



I love a “Fridge raid” dish as you know by now.  Something where you look at what you have got in the fridge and come up with something amazing. I tend to do this normally on a Monday or Tuesday when I’ve had lots of Meat or fish over the weekend when maybe you’ve had a roast or similar to takeaway food. I always then thrive on having a vegetarian meal.
   Now, One might say this is a Keralan dish or a Sri Lankan Curry as there are some resemblances to it.  I just know its a warming curried dish that makes me feel happy when I eat it!
 It has a lovely subtle coconut flavour to it which cools along side the spices.
  I wanted to show you a recipe that is so easy and quick to make but still makes you feel full after it and believe it or not, its vegan and dairy free! 
  A dish that will warm your cockles and still give you the satisfaction of being quite a healthy curry.



Veg chickpea & coconut kale curry:




Ingredients:
  • 1 Onion diced
  • 2 tsp Sri Lankan spice mix ( I use Spice Kitchen, all other ground spices and seeds below are too. )
  • 1 hot green chilli chopped
  • 1 tsp chilli powder 
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • Sea Salt to season
  • 1 tsp Cumin seeds   
  • 1 thumbnail size of ginger grated
  • 2 cloves of garlic finely chopped
  • 1 tbsp Coconut oil
  • 1/2 400g tin chickpeas drained
  • 1 courgette chopped into chunks
  • 2 bell peppers diced into inch size pieces
  • 1/4 butternut squash chopped into chunks
  • 3 handfuls of kale
  • 30g red lentils
  • 1/2 400g tin of chopped tomatoes
  •   2 tbsp Coconut flavour soya yoghurt
  • Little bit of water if needed ( If a little dry )
  • Long grain Rice to serve
Method:
  • Cook the butternut squash in boiling water until just starting to soften and then drain and set aside.
  • In a frying pan or wok, start to fry off your onions, then after a minute add in all of your spices including the garlic and ginger also. Stir, allowing not to burn your garlic.
  • Add in all your veg ingredients except your kale and butternut squash to the pan, the lentils and chopped tomatoes plus a little water and simmer for 15 minutes, not allowing it to dry out.
  • Add in your butternut squash, kale, stir and cook for a further 3-4 minutes. 
* Season to taste if needed, add in your coconut yoghurt and serve with your long grain rice.





  
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