Vegetable Lupin Curry
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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