Cals: 357/ F 12g/ CHO 30g/ P 21g

Meal Prep Time:  70 minutes

Serves: 8

Ingredients:

• 1 Brown onion, diced
• 3 garlic cloves, diced
• 1 X 400g diced tinned tomatoes
• 1 X 400ml tinned coconut milk
• 1 X 420g tinned brown lentils, drained and rinsed
• 1 X 420g tinned chickpeas, drained and rinsed
• 175g Macro Textured Vegetable Protein
• 70g tomato paste
• 1 Massel Vegetable Stock Cube
  dissolved in 1 cup of water
• 280g sweet potato, cubed
• 200g carrot, diced
• 300g pumpkin, cubed
• 280g zucchini, diced
• 10 button mushrooms, diced
• 1 cup frozen peas and corn
• 1 tbsp olive oil
• 1 tbsp ground turmeric,
• 1 tbsp paprika
• 3 tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt
• 2 tsp ground coriander

Method:

1. In a large pot, fry the onion with the olive oil for
   5-10 minutes. Add the garlic and fry for another
   3 minutes.
2. Lower the heat and add the tomato paste and all
   spices and fry for 2 minutes, stirring constantly.
3. Add the tinned tomatoes, coconut milk, stock,
   potato, carrot and pumpkin and simmer on a low
   heat for 15 minutes.
4. Add the remaining vegetables and the tinned
   lentils and chickpeas. Simmer for 10 minutes.
5. Add the TVP and mix through thoroughly.
6. Simmer for 10 minutes then serve.