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!