CHICKPEA CURRY

LENTIL CURRY 323 Kcal (lentil curry only) HC 41g G 9g P 17g 497Kcal (with basmati rice) HC 80g G 9g P 21g Ingredients (5 servings) 250g raw pardina lentils (soak them the night before) 300g soy beverage 300g water 200g diced zucchini 200g sweet potato cut into cubes 150g leek cut into julienne strips 150g of diced reinette apple 100g red bell pepper cut into pieces 100g of carrot cut into cubes 100g coconut milk (canned, not coconut drink) 40g fresh ginger, grated 15g coconut oil 10g curry powder (2 tablespoons each) 2 cloves of garlic in brunoise Chopped fresh parsley 1 tsp paprika 1 tsp coriander Salt Pepper (Optional) 50g of basmati rice per person

In a casserole put the coconut oil and the garlic. When the garlic starts to dance, add the leek and poach it a little.

Add the rest of the vegetables, stir and cook a little more. Add a little salt.

Add the soy beverage, coconut milk, curry, paprika, coriander, grated ginger, a little salt and pepper. Mix well and cook for about 10 minutes so that all the juices come out and everything is mixed.

When it boils, add the lentils, water, stir well and cook until it boils again.

Add salt and pepper and cook for another 30-40 minutes over medium/low heat. It should be quite thick, so you can adjust with water or cook a little more so that it evaporates. Once cooked, it will taste better if it rests. The longer the better.

Optional. Serve with basmati rice.