This is a very easy vegetable curry to make at home that tastes amazing and will leave you feeling satiated. You can also add a protein option like chicken...
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- 1tsp coconut oil
- Chopped ginger and garlic (this is flexible, use as much or as little as you like)
- 1tsp mustard seeds
- 1tsp fennel seeds
- 1tsp coriander seeds
- 5 Kashmir chillies
- 1/2 onion, chopped
- 6 celery sticks, chopped
- 1 pepper (choose your own colour)
- 1 courgette
- A handful of mushrooms
- 2x tins of quality chopped tinned tomatoes, or fresh chopped tomatoes
- Pre-cooked yellow split peas or lentils of choice
- 1 pinch garam masala
- Fry the ginger, garlic, onion, celery chillies and spice seeds in the coconut oil until the onion softens. (If you want to use chicken, you can add it in at this stage, or cook separately and add later).
- Add the chopped vegetables. Cook through until soft.
- Add the tomatoes, simmer for five minutes, then add the lentils.
- Simmer for a few more minutes and add the garam masala, and seasoning, then cook for a further 15 minutes.
- Serve with rice, or alone.
- Macros for the whole pan - F14, C80, Fi37, P88
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- *macros is short for macronutrients - its basically how much protein, carbs, fibre and fat something has in it. If you do something called flexible dieting, or if It Fits Your Macros (IIFYM) then you basically set up how many calories you have a day, and break that down into how many grams of each macronutrient you have to eat...
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