Vegetable Lupin Curry

Recipe by - Daisy Kirk
Course Dinner, Lunch
Servings 4
Calories 619 kcal

Ingredients
  

  • 1 can coconut cream
  • ½ cup water stock or broth
  • 650 g tomatoes chopped
  • 2 handful kale finely chopped
  • ½ broccoli chopped
  • ½ zucchini chopped
  • 350 g chick peas can
  • ¼ cup Lupin Flakes
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbsp ghee
  • 2 ½ tsp ground coriander
  • 1 ½ tsp garam masala
  • 1 tsp fennel seeds
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 bay leaf
  • fresh ginger Finely grated
  • 1 tsp garam masala for serving
  • 1 lime Juice of 1 - for serving
  • Pinch chilli flakes
  • Salt and pepper to season

Instructions
 

  • Heat ghee or coconut oil in a large pot on low heat.
  • Add onion, garlic, a good chunk of finely grated fresh ginger, fennel seeds, bay leaf and a good pinch of chilli flakes and fry until onion is soft.
  • Next add coriander, turmeric, cayenne pepper and garam masala and stir fry for a couple of minutes before adding chopped tomatoes. Allow to simmer gently for approximately 10 minutes.
  • Next add choice of liquid (water, stock or broth), coconut cream, broccoli florets, zucchini and chick peas. Season with salt and pepper to taste.
  • Add kale, the juice of 1 lime and season with salt and pepper. Allow to cook until vegetables are soft.
  • Add Lupin Flakes and cook, stirring frequently until most of the liquid is absorbed by the lupin. Add more liquid as needed until Lupin Flakes are soft.
  • Before serving stir through 1 tsp garam masala and serve with a good dollop of yoghurt, toasted seeds and nuts or fresh coriander.

Nutrition

Calories: 619kcalCarbohydrates: 50gProtein: 20gFat: 42gSaturated Fat: 32gSodium: 62mgFiber: 19gSugar: 12g

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