SERVES 4
INGREDIENTS:
130 g Coconut Yoghurt.
400g Tinned Chickpeas (drained & rinsed)
400g Tinned Lentils (drained & rinsed)
400ml Coconut Milk
3 cloves garlic (crushed)
1 Large Knob of Ginger (crushed)
2 Cups Coriander Root (chopped finely)
4 tsp. Garam Masala (ground)
2 TBLS of Coconut Oil
1 Red Onion (sliced thinly)
1 Red Capsicum (sliced thinly)
2 -3 tsp. Curry Powder.
300ml of Tinned Tomato
TO SERVE:
2 Cups of Baby Spinach Leaves
1 Cup of Coriander Leaves (torn)
*Garlic Naan
*Greek Yoghurt or Coconut Tzatziki
1- 2 Cups of Basmati Rice (cooked)
METHOD:
In a large mixing bowl, combine 2 teaspoons of garam masala, yoghurt, garlic, ginger, and coriander root; add the drained and rinsed chickpeas and lentils and mix to combine.
Heat olive oil in a deep non-stick fry pan or stockpot over a high heat, throw in onion and capsicum and cook for 2-4 minutes until the onion starts to become golden brown. Add the remainder of the garam masala and curry powder and cook for another 2 minutes, until fragrant.
Add the legume mixture. Cook for 3 minutes, stirring frequently until the yoghurt has started to brown. Stir in the tomato and coconut milk and cook for a further 5-10 minutes until the sauce darkens slightly in colour.
Add some of the coriander leaves, and stir through the korma.
Serve korma over basmati rice; top with coriander leaves, spinach leaves, and yoghurt and garlic naan.