Curried Red Lentil Dal with Butter Beans & Chickpeas



- 800ml water
- 400ml light coconut milk
- 400g dried red lentils
- 1tbsp curry powder
- 2tsp turmeric
- 1tsp cumin
- 1tsp ginger
- 240g chickpeas drained from can
- 240g butter beans drained from can
- 1/2tsp salt
- 1/4tsp ground black pepper

(1) Pour water and coconut milk into a saucepan. Bring to a boil.

(2) Add lentils, stir well, bring back to the boil and simmer on low heat for 10 minutes.

(3) Stir in spices, followed by drained and rinsed chickpeas and beans. Cook for another 10 minutes.

(4) Add salt and black pepper just before turning off the heat.

(5) Enjoy it hot on a bed of cauliflower rice, or steamed spring greens!

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