N.E.W. Vegetarian Lentil & Mung Dahl Curry

Serves: 6

Low fat, No sugar, Low G.I.Vegan, high protein, healthy and delicious.

 Natures Earth Works

Your will need a large pot

Ingredients:

1 cup of organic Mung dahl

1 cup of organic red lentils

270 ml organic coconut milk

7 cups of filtered water

1 flat tablespoon of organic first pressed coconut oil for frying

2 tablespoons of Unhulled organic tahini

1 tablet of Massells chicken cubes (not really chicken) and optional

Vegetables:

2 cloves of finely chopped garlic

1 inch of finely chopped ginger

2 celery sticks chopped

1 large leek chopped and washed thoroughly

2 cups of roughly chopped pumpkin

2 cups of sweet potato

2 carrots chopped

1 cup of eggplant chopped

3 chopped ripe tomatoes

2 cups of baby spinach or silver beet

Spices: 

The STAR ingredient 1 tablespoon of Natures Earth Works Raw Vegan Chilli Sauce

In a small bowl mix,

1 teaspoon of, Turmeric, Brown Mustard Seeds, and Fennugreek

1/2 teaspoon of ground cumin, coriander, white pepper, and hot curry powder 

Method:

On a low to medium heat, melt coconut oil in a large pot

Add chopped leek and celery fry until see through and nearly soft

Add garlic and ginger stir until you smell the garlics fragrance

Add all spices except N.E.W. chilli sauce, stir in for 1 minute

Add all vegetables except spinach/silverbeet

Add water

Add washed Mung dahl and lentils

Bring to the boil, then simmer for 1 hour. (Low heat)

 

Take off heat add tahini, coconut milk, and spinach/silverbeet, allow to stand for 30 minutes.

 

Serve with rice of choice, top with N.E.W. chilli yoghurt, or plain yoghurt and a handful of raw cashews.

 

Tips:

For the lovers of chicken, First up, fry 6 chicken thighs in pot with coconut oil, take out  set aside, put chopped chicken back in pot when all is cooked.

Better cooked the day before, allowing flavours to infuse.

 

 

Purchase the star* ingredient here

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