Low fat, No sugar, Low G.I.Vegan, high protein, healthy and delicious.
Your will need a large pot
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
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
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
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 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.
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.
Congratulations! You are Regenerating Your Life with Healthy Delicious Nutritious Food