
Why should vegetarians miss out on keema when they can have this gorgeousness?!
All the taste with an easier conscience and more sustainability credentials, not to mention healthy fibre.
It’s beautiful.
Gently fry the onion, garlic and chilli in olive oil until the onion is slightly soft and translucent.
Add baby tomatoes, and cook for 2-3 minutes til soft, then crush in the pan with a potato masher.
Add the curry paste, curry powder and turmeric and cook gently for a couple of minutes until the onions are infused with spices.
Stir in the lentils and add the tomato purée, coconut cream, salt and sugar, taste to check spice and seasoning, adjust if necessary, lentils soak up quite a lot of flavouring.
Simmer gently for a further 15 minutes. Add the peas and cook for another five minutes, the peas should stay bright green.
Meanwhile, cook the rice.
Serve the keema with rice and some Greek yoghurt on the side.
Lentils are rich in iron, folate and B vitamins. Folate is critical for brain and nervous system health and particularly so for developing embryos. B vits are key players in energy production and iron helps transport oxygen around the body.
They also provide protein and fibre and help to stabilise blood sugar. Lentils, like beans, are also a fantastic source of the little-discussed mineral, Molybdenum. Molybdenum plays an important role in nervous signalling and brain function, and in these days of high stress and of poor foods that degenerate the brain it’s vital to give the pathways a big helping hand.
Lentils are friendly – the Miss Congeniality of the bean world.
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