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Recipe provided by Jacqueline Alwill

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.

 

This recipe and more delicious recipes from Jacqualine Alwill can be found at: The Brown Paper Bag.