- Turmeric2 Teaspoons
- Chili powder1 Teaspoons
- Ground cumin2 Teaspoons
- Coconut oil1 Tablespoons
- Onion, roughly chopped1
- Clove garlic2
- Fresh grated ginger3cm
- Coconut milk400 Milliliters
- Can Chickpeas, drained400 Grams
- Dried red lentils150 Grams
- Spinach100 Grams
- Salt and pepper
- serving suggestion : cauliflower rice
Start by frying the onion, garlic in some coconut oil.
Add turmeric, cumin, cayenne pepper and stir through coating onions and garlic.
Add lentils, chickpeas & coconut milk.
Put on low heat and simmer for 20-25 mins. Take off heat and add spinach last.
Optional: Whilst simmering, place cauliflower in food processor until consistency looks like rice. Squeeze lemon and add parsley mix through to avoid browning.