Vegetable lupin curry
Posted 18/01/2018

Recipe by Daisy Kirk / Serves 3 – 4

Ingredients

1 can of coconut cream
½ cup water, stock or broth
650g tomatoes, chopped

2 handfuls kale, finely chopped
½ head broccoli, chopped
½ zucchini, chopped
350g cooked or canned chick peas
¼ cup Lupin Flakes
1 chopped onion
3 cloves garlic, minced
1 tbsp ghee or coconut oil
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
Finely grated fresh ginger
1 tsp garam masala for serving
Juice of 1 lime for serving
Pinch of chilli flakes
Salt and pepper to season

Method
  1. Heat ghee or coconut oil in a large pot on low heat.
  2. 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.
  3. 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.
  4. Next add choice of liquid (water, stock or broth), coconut cream, broccoli florets, zucchini and chick peas. Season with salt and pepper to taste.
  5. Add kale, the juice of 1 lime and season with salt and pepper. Allow to cook until vegetables are soft.
  6. 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.
  7. Before serving stir through 1 tsp garam masala and serve with a good dollop of yoghurt, toasted seeds and nuts or fresh coriander. 
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