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Chickpea and Lentil Yellow Curry

by Kate Mate (follow)
Kate Mate
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This is a simple vegetarian curry made with canned organic ingredients like chickpeas and lentils and good store bought curry paste to save on time. Super quick, super easy.

finished curry with rice
Curry served with Rice in the Centre

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 4-6

1 cup of canned chickpeas
1 cup of canned green peas
1 1/2 cups of canned red kidney beans
1 cup of canned brown lentils
1 400 ml can of coconut cream
1 teaspoon of garlic
1 small brown onion diced
2 tablespoons olive oil
1 cup of brown rice and quinoa mix
2 cups of vegetable stock
4 tablespoons of valcom yellow curry paste

Add brown rice and quinoa mix to a large saucepan with vegetable stock.
Bring to the boil and turn the heat down to low and simmer gently stirring occasionally for 25 minutes.
In a fry pan add oil and sauté onions and garlic until onion is soft.

finished curry with rice

Add the curry paste and cook for 1-2 minutes.
Add half of the coconut cream and cook until the curry splits from the cream.

finished curry with rice
Sauce should look like this now

Drain and rinse the chickpeas, peas, beans and lentils.
Add remaining coconut cream and mix well to combine.
Add in the remaining ingredients and stir through gently.
Cook for 2-3 minutes just to heat them through.

finished curry with rice
Chickpeas, lentils beans and peas added to the sauce and gently stirred to combine

Take off the heat and set aside to plate up.
Place spoonfuls of rice into a ramekin to fill.
Pack down rice firmly with a spoon.
Turn rice out into the centre of the bowl.

Rice in the bowl

Spoon curry around the rice, serve and enjoy.

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