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Home cooked curry (lentil, mushroom and greens) – Vegan

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Home cooked curry (lentil, mushroom and greens) - Vegan  

1 x 400g can of lentils
1 x 400g can of diced tomatoes and onion mix
1 cup of water
1 head broccoli (finely sliced)
4 spears of asparagus (finely sliced)
2 very large hands full of torn kale
1 large brown onion (finely diced)
500g mushrooms (finely diced)
1 tbsp. VOO – Virgin Olive Oil
2 tsp. garlic (minced) – store bought
1 tsp. ginger (minced) – store bought
1 red chilli (finely diced) – I did not have this, but substituted it with a very hot chilly we used in Italy while on vacation there. I used 2 and only fried it in the oil and then you take them out as you only require the flavor. DO NOT eat them
1½ tbsp. curry powder
½ tsp. ground turmeric

Heat the coconut oil in a pan then add the garlic, ginger, red chilli, curry powder and ground turmeric and cook for 2-3 minutes, until fragrant
Add the onion, stir to combine and continue cooking for a further 2-3 minutes
Add the mushrooms, stir to combine and continue cooking for a further 2-3 minutes. Add extra VOO as needed to fry
Add half of the water, stir to combine, creating a sauce, then add the greens and continue cooking, stirring frequently, until cabbage is wilted and fully cooked.
Add the lentils, the diced tomatoes and the remaining water (if required), stir to combine, reduce heat and simmer for 5-10 minutes then serve with garlic bread.

Source: Esme’s kitchen

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