Sprouted Lentil & Chickpea Curry
  • 5Medium Gold Potatoes
  • 1Large Red Bell Pepper
  • 1/2Medium Yellow Onion
  • 2Cups Kale(packed)
  • 1Cup Sprouted Chickpeas(cooked)
  • 1/2Cup sprouted lentils(dry)
  • 2Tablespoons curry powder
  • 1Tablespoon Fresh Tumeric
  • 1 Tablespoon Fresh Ginger
  • 1Teaspoon Fresh Tumeric(dry)
  • 1Teaspoon Fresh Ginger(dry)
  • 4Cloves garlic
  • 1Teaspoon black pepper
  • 1/2Teaspoon cayenne pepper
  • 2Cups coconut milk
  • 3Cups Vegtable Broth
  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!