An easy and quick vegan curry recipe, perfect for a low effort weekday healthy dinner.

INGREDIENTS:

• Curry paste- 3 Tbsp
• Coconut oil- 2 Tbsp I recommend Nutristrength
• Stock- optional chicken or veg
• Coconut Cream 400ml - I recommend Ishara Organic
• Low fat coconut greek yogurt if you're wanting to make it lower cals (or half of each)
• Sweet Potato x3
• Chickpeas- 2 cans
• Spinach- as much as you fancy
• Red lentils- 5 Tbsp

SERVES: 4 PEOPLE

PREP TIME: 2O MINS

Let's get started...

method:

1. Place 1 Tbsp of coconut oil & curry paste in wok
2. Add chickpeas & sweet potato to wok on a low heat, stirring until covered and starting to brown
3. Cover lentils in a bowl with 300ml of boiling water & stock cube of your choice
4. Add the lentils mix to the wok (be careful of spitting) mixing thoroughly
5. Add 400ml coconut cream (or yoghurt) & bring to boil (if you're looking to make a lower cals version use 1/2 coconut milk and half low fat coconut greek yogurt)
6. Simmer for for 20 mins covering the wok with it's lid
7. Serve with rice or side of your choice
8. Garnish with coriander

Enjoy lovely people! This is totally delicious xx