Creamy lentil curry with vegan chicken

A family favourite! Curry lovers and lentil sceptics have all loved this recipe! 

How to make this in 3 easy steps:

(for 3-4 servings)

Step 1 – Prepare the protein chunks, lentils and rice

• Add the protein chunks to a bowl of cold water (enough to fully cover the chunks) and let them soak for 10 minutes to hydrate them before cooking.

• Then boil 2 separate pots of water (about 500ml in each) and once boiled add the rice to one pot and the red lentils to the other. Boil until the rice and lentils are tender, which should be between 7-10 minutes. Then using a colander, drain the water out of the rice and the lentils.

• Add salt to your drained rice, stir, cover it and put it to one side.

Step 2 – Prepare the veggies

• Chop the pepper, aubergine into small diced pieces and add them to a bowl. Now finely chop your onion and garlic and keep these on the chopping board.

• Drain the water from the chunks in a colander then squeeze out as much water as you can with your hands or with a presser. This will ensure they stir fry properly otherwise they will release lots of water when cooking.

• Add the drained protein chunks to a bowl.

• Now sprinkle your ‘Seasoning for the protein chunks and veggies’ listed above across the 2 bowls of chunks and veggies (e.g. use the 2 teaspoons of paprika listed to sprinkle 1 teaspoon over the chunks and 1 teaspoon over the peppers and aubergine). 

• Mix each bowl well to coat everything in the seasoning.
  

Step 3 – Combine the ingredients and cook 

• Heat a pan with a little olive oil and add the onion and garlic, cook for about 2 minutes.

• Add in the protein chunks and veggies then stir fry for 4 minutes.

• Then grate the fresh garlic over the pan, add in the tin of tomatoes, the drained lentils, curry, paprika, garam masala and salt. Stir everything well.

• Reduce the heat to low and cook for 10-13, occasionally stirring.

• Serve over the boiled rice and top with a few fresh coriander leaves. Take in all the aromas before digging into this filling and nutritious meal.
  

You can keep these cooked chunks in the fridge for up to 2 days.

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Ingredients

For 3-4 servings

Key ingredients: 100g Pea protein chunks 250g Red split lentils 100g  Rice 1 x Onion 4 x Garlic cloves 1 x Aubergine 1 x Green pepper 1 x Tin of peeled/chopped tomatoes 1 inch (approx.) Fresh ginger (peeled) 2 tablespoons Curry powder ½ tablespoon Garam Masala 2 teaspoons of paprika Salt as preferred

Seasoning for the protein chunks and veggies: 2 teaspoons Paprika 1 teaspoon Garlic powder ½ teaspoon Turmeric 2 teaspoons Olive oil Salt as preferred

Pea Protein Chunks

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