Ingredients
- 7g Toasted Coconut Flakes
- A handful of fresh Coriander (chopped)
- 14g Fresh Ginger Root (grated / finely chopped)
- Teaspoon Turmeric
- Teaspoon Cumin
- 200g Spinach
- 250g Merchant Gourmet Puy Lentils
- 240g Merchant Gourmet Jumbo Chickpeas
- 150g Cherry Tomatoes (cut in half)
- 15g Tomato Paste
- 1 tsp cooking oil
- 1 Vegetable Stock Cube
- 2x Medium cloves of Garlic (grated / finely chopped)
- 1 Shallot (finely chopped)
- ½ Teaspoon Dried Chilli Flakes
- 1 Mild Red Chilli Pepper (finely sliced)
- 1/2 Lime, Juiced
- 1 Spring onion (chopped)
- ½ 400ml can Coconut Milk
- 50g Kefir (or yoghurt with a little milk)
- Serve with Merchant Gourmet Coconut Lime Rice
Instructions
- Prep a medium bowl with boiling water and a smaller bowl with cold water and ice
- Add the spinach to the boiling water, swirl around with a pair of tongs for a min or two until wilted, carefully shake off the excess and transfer directly to the ice water bowl
- In a wide-based pan over a medium heat, add the cooking oil then the chilli flakes, cumin and turmeric - bloom for 30s before adding the ginger, garlic and shallot, season with salt and pepper then sauté for a few mins until fragrant
- Add the tomato paste, mix and sauté for another minute before adding the cherry tomatoes
- Add the spinach a blender with the coconut milk and stock cube, blend until smooth
- Add the coconut spinach to the pan, with the puy lentils and chickpeas, reduce to the lowest heat then simmer for 10-15 mins
- Microwave the coconut lime rice as a side
- Mix the kefir and lime juice
- Serve topped with the coriander, chilli, spring onion, dressing and coconut flakes
