Daisy @daisy_scoopwholefoods

Dec. 20, 2017

Chickpea and lupin vegetarian curry

I tried something new today. To be honest I was feeling lazy, forgetting to put the rice on to have with our curry, I thought I would try adding some lupin flakes for a low carb and high fibre one pot meal. And it worked wonders! This is an easy meal to make with little mess and an even healthier way to have a curry! Win win!!

chickpea and lupin curry

  • To make start by heating 1 tbsp ghee/coconut oil in a large pot on low heat.
  • Add 1 chopped onion, 3 chopped cloves of garlic, a good chunk of finely grated fresh ginger, 1 tsp fennel seeds, 1 bay leaf and a good pinch of chilli flakes and fry until onion is soft.
  • Next add 2 1/2 tsp ground coriander, 1/2 tsp ground tumeric, 1/4-1/2 tsp cayenne pepper and 1 1/2 tsp garam masala and stir, fry for a couple of mins before adding 650g chopped tomatoes and allowing to simmer gently for approx 10 mins.
  • Next add 1/2 cup water/stock or broth, 1 can of coconut cream, 1/2 head chopped broccoli florets, 1/2 a chopped zucchini, 350g cooked chick peas and season with salt and pepper.
  • Next add 2 handfulls of kale chopped fine in your food processor, the juice of 1 lime and season with salt and pepper. Allow to cook until veg is soft.
  • Then add 1/4 cup lupin flakes and cook, stirring frequently until most liquid is absorbed by the lupin. Add more liquid as needed until lupin is soft.
  • Before serving add 1 tsp garam masala and serve with a good dollop of coconut yoghurt, toasted seeds/nuts or fresh coriander. Everything except the fresh veg is available

Daisy @daisy_scoopwholefoods

Creating healthy & conscious whole food recipes using quality bulk foods from my family business.

Return to blog home

Come find us

Our stores