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




  1. 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
  2. Add vegetables, coconut milk, passata and stock.
  3. Add lentils and chickpeas
  4. Bring to the boil and let simmer until veg are tender and lentils are blump
  5. Serve with brown basmati rice
  6. Garnish with coriander if you like and slice of lime