Ingredients 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.
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.
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.
Chickpeas, lentils beans and peas added to the sauce and gently stirred to combine