Lentil & Chick Peas Curry

Name: Lentil & Chick Peas Curry
Ingredients: 1 tablespoon coconut oil; ½ onion; finely diced; 1 garlic; finely diced; 1½ teaspoons turmeric powder; 1 cup of Absolute Organic Passata Sauce; 1 teaspoon ground ginger; ½ teaspoon of chilli powder (to taste); ½ jar Absolute Organic Lentils; ½ Absolute Organic Chick Peas; 2 cups of vegetable stock; 1 can of Absolute Organic Coconut Milk; 1 punnet of fresh cherry tomatoes; halves

Published on February 14, 2020 | In Indian | By Absolute Organic |

- Difficulty Level

This tomato base curry recipe is Vegan/DF/GF and it tastes DE-LI-CI-OUS! Prep is not a big deal and the dish just turns out so flavoursome, full of aroma.

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Ingredients

1 tablespoon coconut oil
½ onion, finely diced
1 garlic, finely diced
1½ teaspoons turmeric powder
1 cup of Absolute Organic Passata Sauce
1 teaspoon ground ginger
½ teaspoon of chilli powder (to taste)
½ jar Absolute Organic Lentils
½ Absolute Organic Chick Peas
2 cups of vegetable stock
1 can of Absolute Organic Coconut Milk
1 punnet of fresh cherry tomatoes, halves

Instructions

Place the onion and garlic pieces in a small pan with a drizzle of coconut oil to caramelise for 5-8 minutes until translucent and golden brown.
Add in the spices and mix the ingredients, cooking in medium heat for a couple of minutes.
Add in passata sauce, lentils, chick peas, vegetable stock, coconut milk, and fresh cherry tomatoes. Stir together.
Bring to a boil and lower heat until the curry is simmering. Cook for about 30 minutes.
Serve with cooked buckwheat kernels, your favourite bread or rice and enjoy!