
Make a huge pot of this and you’ve not only got dinner tonight, but lunch sorted for the week! It also freezes well and is perfect for meal prepping. Just keep the salsa and lemon yogurt separately in the fridge (or make it fresh) when you freeze.
No chickpeas? Use lentils, or any kind of white bean. You can also sub the spinach for kale, or throw a head of chopped broccoli in at the last minute.
As for the salsa – use both coriander and parsley. Not only will it taste better, but your gut bacteria will like it better, and you’ll get extra vitamins.
Enjoy!
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
|
Ingredients
Curry
- 1 large organic onion peeled and diced
- 4 cloves organic garlic peeled and minced
- 1 tablespoon organic turmeric
- 1 tablespoon organic cumin
- 1 tablespoon organic garam masala
- 1 large organic bay leaf
- 1 teaspoon organic sea salt
- 1 tin organic lentils drained and rinsed
- 1 tin organic chickpeas drained and rinsed
- 1 litre filtered water
- 1 bag organic spinach
Lemon yogurt
- 200 grams organic yogurt
- 1 large organic lemon juice only
- 1 pinch organic sea salt
tomato salsa
- 2 large organic tomatoes
- 1/2 bunch organic parsley chopped fine
- 1/2 bunch organic coriander torn
- 1/2 large organic red onion
- 1 teaspoon organic red wine vinegar
- 1 tablespoon organic olive oil
Ingredients
Curry
Lemon yogurt
tomato salsa
|
Instructions
- In a large dutch oven or stock pot, saute the onion in the olive oil over medium heat until soft. Add the garlic and saute one minute.
- Add the spices and toast in the hot oil and onion until fragrant.
- Add the chickpeas and lentils and the water. If you want to add chili, you can do so here.
- Simmer for 20 minutes until everything is cooked through. Check for seasoning and add the spinach. Cook another 5 - 10 minutes.
Lemon yogurt
- Stir the ingredients together until blended.
Salsa
- Stir all together and leave 20 minutes for flavours to mingle.