The Lupinist's Tips
In this recipe, lupin flakes are added at the end to thicken the sauce whilst giving a protein and fibre boost. Lupin flakes can be added to any similar dish in this way. You can use tinned tomatoes if you don’t have fresh ones. One 400g can should suffice.
Serves3 – 4
1 tablespoon coconut oil or ghee
1 clove garlic - minced
Generous chunk of fresh ginger – finely grated
1 teaspoon fennel seeds
1 bay leaf
Pinch of chilli flakes
2½ teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
1 ½ teaspoons garam masala
650g tomatoes – chopped
125ml water, stock or broth
400ml can of coconut cream
½ head broccoli - chopped
½ courgette – chopped
350g cooked or canned chickpeas
1 handful kale - finely chopped
1 lime - juiced
Salt and pepper to season
40g TLC Lupin Protein Flakes
Plain yoghurt / non-dairy yoghurt
1 teaspoon garam masala
Toasted nuts and seeds or fresh coriander to garnish.
- Heat coconut oil or ghee in a large pot on low
- Add onion, garlic, ginger, fennel seeds, bay leaf and chilli flakes and fry until onion is soft.
- Next add coriander, turmeric, cayenne pepper and garam masala and stir fry for a couple of minutes before adding tomatoes. Allow to simmer gently for around 10 minutes.
- Next add choice of liquid (water, stock or broth), coconut cream, broccoli, courgette and chickpeas.
- Add kale, lime juice and season with salt and pepper to taste. Allow to cook until vegetables are soft.
- Add lupin flakes and continue to cook, stirring frequently until much of the liquid is absorbed by the lupin flakes. Add more liquid as needed until Lupin Flakes are Alternatively, f the sauce is too runny, further lupin can be added to thicken it.
- Before serving stir through 1 tsp garam masala and serve with a good dollop of yoghurt, toasted seeds and nuts or fresh coriander.