Lentil and Chickpea Curry (V)

A creamy lentil and chickpea curry gently simmered with warming spices, finished off with coconut milk. Perfect with a dollop of coconut or natural yogurt and fresh coriander to finish. Whilst trying to eat a couple of meals a week that were meat-free, I've developed this beautiful curry that's perfect to fill tummies, it's high in protein and full of good wholesome ingredients.

Cooked with ❤️ by Natalie

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Preparation:
  Step 1 - Defrost in microwave or fridge overnight
  Step 2 - Microwave until hot (approx 3mins)
  
  🥦 This meal is suitable for vegans
  🍙 Best served a crispy fried egg and some rice - get yours here
  
  Ingredients: Coconut oil, garlic, ginger, onions, carrots, curry powder, turmeric, cayenne pepper, salt, black pepper, dried lentils, coconut milk, crushed tomato, vegetable stock, chickpeas, green beans
  

• Hi I'm Natalie,
  
  I am a versatile cook & I love experimenting with new flavours. I've had experience cooking a number of different cuisines from different countries & cultures. My latest job for an Australian food blogger as a recipe developer means I've had exposure to multiple styles and facets of cooking. I love cooking Asian food with bold flavours, but also home style family meals & classic favourites.
  
  Discover Natalie's other meals
  

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