Red Lentil, Chickpea and Turmeric Curry

Such a delicious curry made with no coconut milk because I ran out but also because I wanted to experiment. I’m so glad I did because it tasted amazing. I used @alpro soya milk instead and was just as creamy! Highly recommend this dish.

💛Turmeric is a natural anti-inflammatory compound that can help fight chronic inflammation is potentially important in preventing and helping treat cancer & heart disease 💛

▫️Ingredients
🌱1 cup of chickpeas, drained
🌱1 cup of red lentils (soak for 60 mins in cold water ⏰ before cooking ).
🌱1 tin of chopped tomatoes
🌱1 glass of @alpro soya milk 🥛 Can add more for extra creaminess.
🌱2 medium sized onions
🌱4 cloves of garlic
🌱3-4 tsp of curry powder
🌱1.5 tsp of turmeric powder
🌱1/2 tsp of paprika
🌱Salt and pepper, to taste
🌱1 tsp of oil
🌱A handful of kale leaves 🥬
Served with White basmati rice mixed with coconut oil 🥥

▫️Method
1. Start by adding oil in a pan and fry the onion and garlic for 2-3 mins. Add a splash of water 💦 if needed.
2. Pour the canned chopped tomatoes 🍅 and stir.
3. Add your chickpeas and red lentils. Make sure the red lentils have soaked in some cold water for 60mins before they are cooked.
4. Add the turmeric powder, curry powder, paprika, salt and pepper. Mix in with the cup of soya milk. Add more milk if you like your curry to be creamier.
5. Simmer for 15 mins or until the lentils and chickpeas have cooked.
6. For the last 2-3 mins, add in your kale and mix in well with the curry. Sprinkle some more salt / pepper.
7. Serve with white basmati rice mixed in with some coconut oil