AuthorRebecca HiscuttCategoryBeans, Fuelling Fitness, Happy & calm, Happy eating, Health boost, Lunch, Plant slant, Vegan, Weight controlDifficultyBeginnerDesigned to help your gut work at it's best so it can produce more of the neurotransmitters which make you feel happy! Don't be put off by the list of ingredients-there are a couple of time savers in here so it's quick quick and simple to make. Serve with ready to eat wholegrain rice pouches if you don't want to make the naan.
I've used digestive spices in this curry which I recommend if you struggle to digest beans and lentils. They can help reduce gas, reduce pain and bloating and stimulate the production of digestive enzymes. So you can enjoy the benefits of these fabulous foods without the side effects!
Heat the oil in a large pan on a medium heat and cook the onion for 4-5 minutes until softening
Add the spices, garlic, ginger, plenty of black pepper and butternut squash and stir
Pour in the vegetable stock and bring to a simmer
Rinse the lentils and add to the pan, stirring to make sure they've broken up
Add the chickpeas, tinned tomatoes and spinach and bring back to a simmer
Cook for 5 minutes then add the bok choy and broccoli
Simmer for a further 10 minutes until the lentils are softened (while the curry is simmering start the naan breads)
Stir through the coconut cream and top with coriander
Mix the flour, salt, baking powder and yoghurt with a wooden spoon until well combined, using your hands if needed at the end to bring together into a ball of dough
Divide into 5 and roll each one out to around 0.5 cm thick
Cook on a hot frying pan over a high heat for around 2 minutes on each side (no oil needed)
While the first ones are cooking mix the oil with the crushed garlic and season
Brush each naan generously with the garlic oil when cooked
Ingredients
Directions
Heat the oil in a large pan on a medium heat and cook the onion for 4-5 minutes until softening
Add the spices, garlic, ginger, plenty of black pepper and butternut squash and stir
Pour in the vegetable stock and bring to a simmer
Rinse the lentils and add to the pan, stirring to make sure they've broken up
Add the chickpeas, tinned tomatoes and spinach and bring back to a simmer
Cook for 5 minutes then add the bok choy and broccoli
Simmer for a further 10 minutes until the lentils are softened (while the curry is simmering start the naan breads)
Stir through the coconut cream and top with coriander
Mix the flour, salt, baking powder and yoghurt with a wooden spoon until well combined, using your hands if needed at the end to bring together into a ball of dough
Divide into 5 and roll each one out to around 0.5 cm thick
Cook on a hot frying pan over a high heat for around 2 minutes on each side (no oil needed)
While the first ones are cooking mix the oil with the crushed garlic and season
Brush each naan generously with the garlic oil when cooked