The Triple Power Pulse Curry is a hearty, plant-powered breakfast dish that brings together nutrient-dense soybeans, chickpeas, and red lentils with a vibrant blend of aromatic spices and herbs with spinach. This versatile curry off ers a perfect balance of savory warmth and robust flavor, delivering lasting energy and nourishment to kickstart your day. Enjoy its rich, satisfying texture and dynamic taste as a standalone meal or paired with your favorite sides.
Ingredients:
1 cup dried soya beans
2 tbsp coconut oil
1 cup of dried chickpeas 1
1 cup of red lentils
1 medium red onion, chopped 1⁄2 tsp nutmeg
2 cups of fresh spinach
1/2 tsp cardamom
1⁄2 tsp ground cinnamon
1 tsp of paprika
1⁄2 tsp freshly ground black pepper 1 tsp ground cumin
2 garlic gloves, grated
1⁄2 teaspoon dried thyme
1⁄2 tsp turmeric
1⁄2 tsp lemon juice, freshly squeezed 400g/14oz tin plum tomatoes
1 tsp ground coriander
1 Maggi stock cube
Cooking Method
Step 1: Soaking
Soya Beans: Soak the chickpeas, soybeans and lentils in separate bowls for their respective recommended times to ensure optimal texture and hydration. Soaking is designed to soften them before cooking and make them easier to digest.
1. First rinse the soya beans thoroughly in cold water in a bowl, gently rubbing them together to remove any dirt or debris, and pick out any discoloured or damaged beans. This should be done before being soaked overnight in water for at least 12 hours.
2. After you have cleaned the soya beans, put them in a large bowl of water. The soyabeans absorb a lot of water during soaking, and are going to double or triple in size after they are soaked, so make sure that the
water covers them by at least 2to 3 inches to leave room for the increase in size due to the soaking.
3. The next day, after soaking, drain, rinse thoroughly, and proceed with cooking.
Chickpeas
To soften chickpeas, soak chickpeas for 12-16 hours or overnight in plenty of water to account for the expansion from soaking. Chickpeas can take a bit longer to soften, so make sure the water covers them by at least 2 inches.
Lentils:
To soften the red lentils and minimize gas-causing elements, soak them for at least 4-12 hours, ideally overnight in cold water; this allows enough time for the lentils to absorb water and partially break down the sugars responsible for gas production.
The Cooking Process:
1. In a saucepan over a medium heat, add 2 tbsp of coconut oil.
2. Once the oil is hot, add chopped red onion. Sauté until the onion turns soft and golden brown. This takes about 3-5 minutes.
3. Add the grated garlic and cook for another minute.
Add the Spices (This is where we start building the Flavor Base):
1.Sprinkle in the cardamon, turmeric, cumin, nutmeg, coriander, curry powder, and cinnamon. The heat will release their essential oils, which intensifies their flavors.
2. Add the black pepper to enhance the absorption of curcumin from the turmeric.
3. Stir the spices into the onions and garlic, letting them cook for 1-2 minutes to bloom and release their flavors.
Add the Beans, Chickpeas, and Lentils:
Now, add the soaked and drained soya beans, chickpeas, and lentils to the pot. Stir them into the spice mixture so they get coated evenly. This helps the beans and lentils absorb the spices.
To get a slightly firmer texture for your legumes, briefly sauté them in the spices before adding water.
Introduce the Vegetables and Coconut Milk:
Blend the plum tomatoes with enough water to cover them in a blender until they are well blended.
Simmer the Curry:
Add the tomato and bell pepper paste to cover the beans, chickpeas, and lentils by about 1-2 inches. You may need to add more water at this point. Ground the Maggi stock cubes and add them to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-45 minutes (depending on the texture of the legumes). Once they are soft, it is cooked. Stir occasionally and check the consistency—add more water if it becomes too thick.
Add the Thyme
Add the thyme during the last 10-15 minutes of simmering so it infuses the
curry without losing its freshness.
Add the Lemon Juice
Last 5 Minutes of Cooking: Stir in a squeeze of lemon juice during the last few minutes of
simmering to meld the flavors without overcooking it.
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