INDIAN LENTIL & CHICKPEA CURRY

Ingredients

• 90 g Brown rice
• 100 g Lentils, pre-cooked or canned
• 95 g Chickpeas, canned, drained, rinsed, MRSJP
• 60 g Carrot, peeled and chopped
• 100 g Green peas, fresh, cooked
• 55 g Medium sized onion, peeled, chopped
• 120 g Coconut milk, low-fat
• 2 tbsp Chili sauce
• 1 bunch Coriander (cilantro) leaves, fresh
• 1 tsp Curry powder, hot or mild, depending on taste
• 1 tsp Sweet red paprika powder

Method

1. Heat up a saucepan and cook your brown rice according to the packets instructions.
2. Then heat up a second saucepan, add in chopped onions and carrots, saute until soft
3. Pour in the coconut milk, chickpeas, lentils, peas, sweet chili sauce, then add the mild yellow curry and paprika.
4. Add hot water if and as required.
5. Mix thoroughly, let simmer on low heat for 10 mins.
6. Serve with your brown rice on plates then top with the sweet curry sauce. Sprinkle lots of fresh coriander.
7. Enjoy!