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To Your Health Sprouted Flour Co.

Sprouted Lentil & Chickpea Curry

Sprouted Lentil & Chickpea Curry
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Sprouted Lentil & Chickpea Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 5 Medium Gold Potatoes
  • 1 Large Red Bell Pepper
  • 1/2 Medium Yellow Onion
  • 2 Cups Kale (packed)
  • 1 Cup Sprouted Chickpeas (cooked)
  • 1/2 Cup sprouted lentils (dry)
  • 2 Tablespoons curry powder
  • 1 Tablespoon Fresh Tumeric
  • 1 Tablespoon Fresh Ginger
  • 1 Teaspoon Fresh Tumeric (dry)
  • 1 Teaspoon Fresh Ginger (dry)
  • 4 Cloves garlic
  • 1 Teaspoon black pepper
  • 1/2 Teaspoon cayenne pepper
  • 2 Cups coconut milk
  • 3 Cups Vegtable Broth
Servings:
Units:
Instructions
  1. Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
  2. Add all ingredients to the pressure cooker
  3. Cook on high pressure for 15-18 minutes.
  4. Allow pressure to release naturally before removing lid.
  5. Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes

Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!

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