Prepping - Quick Saturday Lunch Lentil and Chickpea Curry

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Serves 4 People
Calories per serving 392

Ingredients
Root Ginger Peeled and Grated – 1 Teaspoon
Red Lentils Dried – 150 g
Vegetable Broth – 240 ml
Salt – 1 Teaspoon – (I did not add this to mine due to personal preference)
Ground Turmeric – 1 teaspoon
Curry Powder – 1 Tablespoon
Canned Chickpeas – 1 Can
Diced Tomatoes – 1 Can
Coconut Milk – 1 Can

Method
Add all ingredients to your instant pot or pressure cooker and ensure even mixing before sealing the lid and steam vent and set for 8 minutes.
Allow to NPR (Natural Pressure Release) for 10 minutes as the chickpeas and Lentils will continue to cook.

Nutritional Information
Total Fat 22.9g 29%
Saturated Fat 19.2g 96%
Cholesterol 0mg 0%
Sodium 611mg 27%
Total Carbohydrate 34.8g 13%
Dietary Fiber 15g 54%
Total Sugars 4g
Protein 14.5g
Vitamin D 0mcg 0%
Calcium 40mg 3%
Iron 5mg 26%
Potassium 623mg 13%

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