Prep: 15 minutes
Cooking: 35 minutes
Ingredients:
Roasted Chickpea Curry
1 Medium Onion
1 Garlic clove
1/2 Bell Pepper
1/2 cup Cooked Chickpeas
1/4 cup Red Lentils
Chopped Cauliflower
Chopped Tomatoes
Tomato Puree
Coconut oil
Garam Massala
Sea Salt
Pepper
Cinnamon
Bay Leaf
Fenugreek
Turmeric
3-4 Thickly cut Aubergine slices
Side Dip
Coconut Cream
Beetroot Juice
Cumin
Sea Salt
Pepper
Garlic Powder
Oregano
Raw Spring Onion
Served with (optional)
Organic Free-Range Chicken Breast
Cooked Beetroot
Fresh Corriander
Instructions:
Pre-heat oven at 180c.
Roasted Chickpea Curry
Assemble chopped-up veggies with1 Tbsp Coconut oil, cooked chickpeas, (un-cooked) Red Lentils, a good squeeze of Tomato Puree, and the various seasonings, and place in an oven tray for 30-35 minutes, stirring once or twice.
Aubergine Layers
Cut your Aubergine slices (thickly, as they reduce when roasted). Add Coconut oil, Salt, and Pepper, and place in a separate (greased) oven tray for 35 minutes or so, depending on their size (turn them over halfway through).
Chicken Breast
If you are going for extra protein and want the Chicken Breast in there, add that in the same oven tray as the Aubergine for 20 minutes or so (also depending on the size).
In the meanwhile, make your side dip and chop up some beetroot. Both of these will add some great flavours to your dish.
Serve with fresh Corriander (or any other fresh herbs you like)
Enjoy :)
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