- A can of chickpeas
- One diced medium to large onion
- ½ to ¾ of a cup of red lentils
- 2 tbsp Tomato puree
- 1 heaped tbsp curry powder
- 1 heaped tbsp coriander powder
- Crushed chilli (a few flakes)
- A hand full of Fresh coriander
- 3 to 4 boiled eggs
- Enough water to cover the curry when all the ingredients have been added
- The juice of one whole Lime or lemon juice
- ½ tsp of a healthy sugar alternative, stevia, xylitol or coconut sugar
- 1 t0 2 tbsp of extra virgin olive oil
- ½ tsp Salt
- ½ of a whole of crushed garlic and two tbsp of crushed ginger
- 5 -10 mini fresh tomatoes
- Fry one diced onion and garlic and ginger in 2 to 3 tablespoons of olive oil on medium heat.
- Continue to cook the dish at a medium heat until otherwise instructed.
- When onions are golden a heaped teaspoon of curry and coriander powder with a drop of water in case it’s too dry.
- Add tomato puree and a drop of water again if too dry.
- Add half a teaspoon of salt.
- After five minutes, add the chickpeas, red lentils and enough water to cover the ingredients,
- Add a squeeze of lemon or lime juice
- 1/2 tablespoon of a healthy sugar alternative, stevia, xylitol or coconut sugar.
- Simmer at a low heat until the lentils are soft and cooked but don’t allow it to get too dry so add water if needed.
Add the 5- 10 fresh cherry tomatoes, fresh coriander and whole or sliced boiled egg to garnish
Asian Mums Network Health Top Tip
Serve with either pilau rice, grains, couscous, spelt, quinoa or bulgar wheat or why not try and a mix with basmati, quinoa, and dhal. You can choose wholemeal options to make it healthier if you want.
You can choose wholemeal options to make it healthier if you want.
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