Creamy butternut chickpea curry
2 cups butternut slightly cooked and cubed
1 cup cooked lifestyle foods chickpeas
1 small red onion
1-2 tbsp olive oil
1 tsp ground cumin
1 tsp mustard seeds
1-2 tsp turmeric
1 crushed garlic clove or garlic flakes
1 can coconut milk
1 can cherry tomatoes
Salt and pepper to taste
Polenta sweetcorn fingers
1 1/2 cup lifestyle foods dry polenta
1 cup water (more if needed)
1 tbsp nutritional yeast
Salt to taste
1. Add a dollop of olive oil to a pan, add in the diced onion, spices and fry until fragrant.
2. Add in the butternut, chickpeas, coconut milk and the canned cherry tomatoes, salt and
pepper to taste.
3. Let the curry simmer for a bit, before serving with cooked bulgarwheat, limes, crispy
chickpeas, coconut cream, pomegranate jewels , mixed seeds and the polenta fingers.
For the polenta fingers:
1. Add all of the ingredients to a pot, bring to a simmer, whisking to avoid clots, once cooked after
8-10 minutes pour in to a square ramenkin and place in the fridge to set. Once set, remove, slice
in to fingers and fry until crispy.