Sprouted chickpea, quinoa and pineapple curry

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

This dish is really filling and has an amazing sweet touch to it, thanks to the tropical fruit. Why not try using mango instead? This was delish with some rye bread and beetroot salad, but you could have anything! How about a baked sweet potato and a tomato salad or brown rice and a cucumber/carrot slaw? The possibilities are endless.

This would probably serve 4 people, having 2/3 cup full each. I used quite a lot of quinoa grains and you could add more to bulk it up. It has a very slight watery consistency but again, this depends on how many pulses/grains you add to soak up the stock. Its a very easy meal to experiment with!

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.