Ingredients:
250 g red split lentils soaked for 20 mins
1 can chickpeas
2 yellow onion chopped
2 red onion chopped
90g ginger blitzed
3 cloves garlic
1 courgette finely chopped
1 pack green beans
1 can coconut milk
1 tsp garman masala
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli powder
1 chilli deseeded (optional)
300ml passata
300ml vegetable stock
Method:
- Fry onion, garlic, ginger in olive oil for a few mins and then add spices. Make sure not to burn them, just heat them enough to release flavour
- Add vegetables, coconut milk, passata and stock.
- Add lentils and chickpeas
- Bring to the boil and let simmer until veg are tender and lentils are blump
- Serve with brown basmati rice
- Garnish with coriander if you like and slice of lime