Sprouted chickpea, quinoa and pineapple curry

Name: Sprouted chickpea, quinoa and pineapple curry Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 1 cup sprouted chickpeas; 2 cups sprouted quinoa; 1/2 cup red lentils; 550mls vegan stock; 1 tbsp ground nut oil; 1/2 red bell pepper; 3 small celery sticks; 1 medium onion sliced; 1 clove of garlic crushed; 1 chili chopped; 1 slice of pineapple (3-4 cm thick) chopped into small cubes; 2 tsp ground coriander seed; 1 tsp ground cumin; 1 tsp ground turmeric; 1-2 tsp black pepper; 1 tsp mustard; 4 cardamon pods crushed to separate seeds. Keep the seeds and discard the husks; Juice from 1/4 small lemon; 2 tsp fresh ginger chopped; Chopped fresh parsley

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 5

Ingredients

1 cup sprouted chickpeas2 cups sprouted quinoa1/2 cup red lentils550mls vegan stock1 tbsp ground nut oil1/2 red bell pepper3 small celery sticks1 medium onion, sliced1 clove of garlic, crushed1 chili, chopped1 slice of pineapple (3-4 cm thick), chopped into small cubes2 tsp ground coriander seed1 tsp ground cumin1 tsp ground turmeric1-2 tsp black pepper1 tsp mustard4 cardamon pods, crushed to separate seeds. Keep the seeds and discard the husksJuice from 1/4 small lemon2 tsp fresh ginger, choppedChopped fresh parsley

Directions

Heat the oil in a large pan and fry the onions, garlic and chili until soft. Add the cardamon, coriander, cumin and turmeric and stir for 30 seconds. Mix in the lentils, chickpeas and quinoa and add the stock and mustard. Mix in the black pepper, vegetables, pineapple and ginger and bring to the boil. Leave to simmer for 50 minutes, adding the lemon juice 10 minutes before the end.

Add the chopped parsley once served.

Serving Size: 4-5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user GAIA310.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 282.1
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 320.2 mg
Total Carbs: 49.5 g
Dietary Fiber: 7.3 g
Protein: 9.6 g

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