Ingredients
4 cloves of garlic, minced
1-inch piece of ginger, finely chopped
1-inch piece of turmeric, finely chopped
5 spring onions/scallions, roughly chopped
1/2 head of broccoli, roughly chopped
1/2x 400g tin of chickpeas, drained and rinsed
1/2x 400g tin of cooked lentils, drained andrinsed
2 large handfuls of spinach
1 x 400g tin of coconut cream
1/2 lime, juiced
1/2 bunch coriander, roughly chopped
1 tbsp coconut oil
10 cherry tomatoes, halved
2 tbsp curry powder (pref organic)
1 tsp Himalayan salt
½ tsp black pepper
Optional to serve: brown rice, wild rice, or quinoa
Instructions
Heat the coconut oil on medium heat in a large pan, and add the garlic, turmeric, and ginger to the pan, stirring for 1 minute2)
Next, add the spring onion (scallions), cherry tomatoes, and salt and keep stirring for an-other 2 minutes
Add the tin of coconut cream, and a little extra water (you can adjust the water to your preferred consistency), chickpeas, lentils, spices, and lime juice
Now stir in the spinach and simmer for 2 minutes until the spinach is wilted, and then remove from the heat and top with the coriander
Serve with rice, quinoa, or simply as a hearty, warming bowl on its own
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