A super quick weeknight dinner to make the most of the season’s harvest.
Recipe by accredited Nutritionist, Jacqueline Alwill @brownpapernutrition
Gluten free : Dairy Free : Sugar free : Vegan
SERVES 4
Ingredients:
3 tablespoons coconut oil
4 cloves garlic, roughly chopped
1 small (100g) brown onion, roughly chopped
2 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 teaspoons curry powder
pinch ground cinnamon
pinch chilli flakes
200g cooked mung beans (100g dry) or you can use 200g cooked / tinned lentils
400ml coconut cream
400ml water
400g frozen peas
250g frozen spinach
To serve:
1/2 bunch coriander, leaves and stalks finely chopped
1 bunch broccolini, trimmed and blanched
Brown rice
Coconut flakes, if handy
Method:
Heat a large saucepan on medium heat, add coconut oil, garlic and onion, cover and cook for 4 minutes. Add spices and cook a further minute, stirring throughout. Add cooked mung beans / lentils, coconut cream, water and a good pinch of salt, bring to the boil with lid on, remove lid and lower heat to simmer for 10 minutes. Add frozen peas and frozen spinach and cook a further 6-10 minutes until spinach both have completely defrosted and curry is hot enough to eat. The curry sauce should be lovely and thick at this stage. Serve with chopped coriander, blanched broccolini, brown rice and coconut flakes if handy.
For more recipes like this, see www.thebrownpaperbag.com.au.