Lentil & Chick Peas Curry with Tomato Base
Ingredients
- 1 tablespoon coconut oil
- 1/2 onion, finely diced
- 1 garlic, finely diced
- 11/2 teaspoons turmeric powder
- 1 cup of absolute organic passata sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon of chilli powder (to taste)
- 1/2 jar absolute organic lentils
- 1/2 absolute organic chick peas
- 2 cups of vegetable stock
- 1 can of absolute organic coconut milk
- 1 punnet of fresh cherry tomatoes, halves
Preparation
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!