Spiced Lentil And Bean Curry Bowl Recipe

About this recipe

A hearty and gluten-free vegetarian curry featuring lentils, beans, and sweet potatoes simmered in a flavorful vindaloo sauce. Perfect for a satisfying dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Sweet Potatoes
• - Trs Brown Lentils
• 400G Epicure Organic Red Kidney Beans
• 100 G Fresh Green Peas 100g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 400G Cocos Organic Natural Coconut Yoghurt
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Jalpur Curry Powder

Instructions

1. 1. Heat 1 teaspoon of oil in a large saucepan over medium heat. Add 1 chopped onion and 3 minced garlic cloves, and sauté until softened, about 5 minutes.
2. 2. Stir in 2 tablespoons of curry powder and cook for 2 minutes to release its aroma.
3. 3. Add 1 peeled and diced sweet potato, 1 cup of cooked chickpeas, 1 cup of cooked brown lentils, 1 cup of cooked kidney beans, 200 g of peas, and 2 chopped tomatoes. Mix well.
4. 4. Pour in 1/2 cup of water and simmer the mixture for 20-30 minutes, stirring occasionally, until the sweet potato is tender. Add more water as needed to achieve your desired consistency.
5. 5. Serve the curry over 3 cups of cooked brown rice and top with 2 tablespoons of coconut yogurt for a creamy finish.