Curry Cheese Lentil Bake
Dinner
Egg Free!
Use a large lasagne dish
Adding coconut flesh or butter is a great way of adding creaminess without having to put an entire can of coconut milk in -can use Tiana coconut goodness- coconut flesh
OR
Tiana coconut butter- can buy both in Holland & Barrett
Eatlean Cheese- Dunnes stock this
Ingredients
1 onion
5 garlic cloves
1 red chilli
260 g grated carrot
1 red pepper chopped
2 cup frozen peas
1 can kidney beans
1 can chopped tomatoes
1 tsp chilli paste
1 tbsp sriracha
80 g eatlean cheese
0.75 cup brown rice
0.75 green lentils
2 tbsp curry powder*
2 tsp cumin
1 tsp garam masala
0.5 tsp ground ginger
0.5 tsp asafoedida optional
1 tsp chilli powder
1 veg stock cube
3 cup boiling water
15 g coconut butter/ coconut flesh
Directions
1.Preheat oven to Fan 180
2. Chop onion, crush garlic, chop chilli, grate carrots, chop peppers,
3.Put all ingredients except cheese in a medium sized lasagne dish
4.Cover with tinfoil-pinch edges
5.Cook for 30mins, stir
6.Cook for another 30 mins, stir
7.Stir half the cheese in the bake & half on top & leave off tinfoil, cook for the last 20mins