Ingredients 1 small bunch of chard 1 medium jar chickpeas, cooked 1 medium jar brown lentils, cooked 5 tbsp yellow curry paste 1 large onions, chopped 3 garlic cloves, minced Handful coriander, washed & drained 300 ml coconut milk 1 small glass water How to 1. Boil water in a large saucepan 2. Add the onions and garlic into the boiling water and cook for 3-4 minutes on medium heat. 3. Add the chard and cook for another 5-6 minutes medium heat 4. Stir in the coconut milk and curry paste, reduce the heat and stirring occasionally. 5. Add the chickpeas and lentils and cook for 4-5 minutes. Season with Himalaya salt and black pepper to taste. 5. Garnish the curry with coriander & serve with rice and enjoy!