This a curry you can enjoy guilt free. It's veggie and packed with loads of goodness. Topped with some high protein yoghurt and/or a fried egg and you will easily hit your protein targets. It's a medium carb recipe so great this time of year for the reduced intensity endurance rideing.
3 shallots, diced
2 carrots, peeled and diced
1 pepper, diced
3 tbsp of curry paste, (which ever you like)
2 cloves of garlic, crushed
1 thumb sized piece of ginger, grated
1 or 2 chillies, diced, depending on how hot you like it
1 cup of red lentils
2 1/2 cups of stock or water
2 handfuls of kale or other greens
1/2 tin of coconut milk
1 lemon, juice only
4 tbsp high protein yoghurt
4 tbsp chopped coriander
Heat 2 tbsp of coconut oil in a pan on medium heat. Add the shallots, carrots and pepper. Add salt and sweat until the veg has softened, about 10 min.
Add the curry paste, garlic, ginger, chillies and cook for a minute until smelling fragrant.
Add the lentils and stock and bring to a boil. Place the lid on the pan, or use foil to tightly seal if you don't have a lid. Reduce the heat to a simmer.
After 20 minutes remove the foil and add the kale, coconut milk (more than 1/2 the tin if it's looking a little dry). Cook for around 4 minutes until the kale is soft. Add the lemon juice and season the curry with salt and pepper, check the seasoning.
Serve with a dollop of high protein yogurt, chopped coriander and the poppadoms. Look out for the uncooked poppadoms, if you microwave them yourself they're much better for you!