(Vegan and Gluten Free)
Serves 4
You could use whatever grains/beans you like here, to suit your store cupboard or your diet type. If made the day before, the flavours are even better.
Category: | Main meals & Salads |
1 tbsp olive oil |
1 onion, diced |
1 garlic clove crushed |
1 tsp fresh grated root ginger |
1 courgette, diced |
2 large handfuls of kale, tough stalks removed |
1 tin of brown lentils |
1 tin of chickpeas |
250 grammes cooked rice/grain of choice |
1 tbsp linseed |
1 tsp turmeric |
1 tsp cumin |
1/2 tsp ground cinnamon |
2 tbsp chopped apricots |
Heat the oil in a large saucepan and add the onion, garlic and ginger. Stir fry over a medium heat for 4-5 minutes, until soft.
Add the courgette and kale and stir for a further 4-5 minutes.
Add the rest of the ingredients and stir until everything is piping hot and aromatic.
Serve in 4 warm bowls.
A squeeze of lime to serve.
Vegan
Per Serving