Creamy Coconut Curry

• 60g Bulk Nutrients Fine Powdered Oats or Raw (unflavoured) Pea Protein Isolate (PPI)
• 1 tablespoon coconut oil
• 1 onion – diced
• 1 clove of garlic – crushed
• 1 cup cashew nuts
• Spice blend – we used 2 tablespoons curry powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1/2 tablespoon coriander
• 1 stock cube with 1 cup boiling water
• 1/2 cup lentil soup blend
• 1 can coconut milk
• 1 can chickpeas

1. Step 1: Heat coconut oil in a large pot. Add onion, garlic and cashew nuts. Stir until the mixture browns.
2. Step 2: Add spice blend and stir until fragrant.
3. Step 3: Add the stock and lentil blend and simmer for 20 minutes to allow the lentils to cook.
4. Step 4: Add the coconut milk and Fine Powdered Oats or PPI and blend until a smooth consistency.
5. Step 5: Add chickpeas and continue to cook for a further 10 minutes. The mixture may thicken during this time, add some addition water if necessary.
6. Step 6: Serve with rice, Greek yogurt and chilli.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!