[vc_row][vc_column][vc_single_image image=”13159″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Emma our newest member of staff is vegan and Ger asked her to provide us with one of her favourite recipes and this is what she gave us!

According to Emma “this is an easy to make, delicious, hearty meal inspired by the Happy Pear.  A hug in a bowl!”[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text]


2 small red onions
4 cloves garlic
2 tbsp olive oil
Grated ginger
1 large sweet potato
2 medium sized carrots
1 tsp salt
4 tsp curry powder
2 tsp cumin
2 tsp coriander (ground)[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space height=”40px”][vc_column_text]1 tsp paprika
1 tin chopped tomatoes

1 tin coconut oil
250g green lentils
1 litre water
4 tbsp tamari
Juice of 1 lime
Handful cherry tomatoes
Pak Choi[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space][vc_single_image image=”13165″ img_size=”full” alignment=”center” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Heat 2tbsp of olive oil in a saucepan and fry off onions and garlic on a medium heat for a few minutes. Grate in a thumb sized piece of ginger.
Chop sweet potato and carrots into bite size chunks and throw into the saucepan. Add a tsp of salt and mix.
Add 4 tsp curry powder (I use mild), 2 tsp cumin, 2 tsp coriander and 1 tsp paprika. Mix for a few minutes and allow the spices to build an aroma and coat the carrot and sweet potato. Then, add your tinned tomatoes and coconut milk. Throw in your green lentils and give it a stir. I add 4 tbsp of Tamari (GF) but you could use soya sauce! Pour in 1 litre of boiling water and squeeze in the juice of a fresh lime. Allow to simmer for 45/50 mins. Just before you plate it up, chop in some pak choi for extra bite and cherry tomatoes for a bit of colour.
Sit back, relax and enjoy!