Meatless Monday: Coconut and split pea curry with coconut quinoa

Coconut and split pea curry with coconut quinoa

After Christmas a curry seems really appealing and this 'creamy' coconut and split pea curry doesn't disappoint. The split peas and cauliflower provide fibre which helps stabilise blood sugar.

Serves 2-3

You will need

1 tbsp refined organic coconut oil
1 onion, diced
4 cloves garlic
150g dried split peas - no need to soak
400g carton chopped tomatoes
1 pink salt in 500ml water
2cm piece ginger, peeled and grated
1 tsp turmeric
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander
1 tsp nigella seeds
1 medium fresh cauliflower, leaves removed and divided into florets
1/2 can coconut milk

For the Coconut quinoa

You will need

150g quinoa
1/2 can coconut milk
2 cups water

Heat the oil and add the onion.  Cook over a medium heat until softening, around 3 minutes. Add the garlic, ginger and spices and cook for a further 2 minutes.  Add the split peas, and pink salt in water and chopped tomatoes.  Bring to the boil and reduce heat to simmer for 45 minutes, adding the cauliflower florets for the last 10-15 minutes.  Stir in the coconut milk.
To cook the quinoa, rinse the quinoa and place in a saucepan with 2 cups water and the coconut milk.  Bring to the boil and cook over a medium heat until the liquid is absorbed. 
To serve divide the quinoa between bowls and top with the coconut curry.

Janet x 

Recipe Copyright © 2016 40plusandalliswell

1 comment:

  1. 3 Studies REVEAL Why Coconut Oil Kills Fat.

    The meaning of this is that you actually burn fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical journals are sure to turn the traditional nutrition world upside down!


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