CHICKPEA AND LENTIL CURRY
Recipe Raphaella Frame-tolmie
2T oil 1 large onion, chopped 1t each of ground coriander, ground cumin, turmeric, garam masala 1T grated fresh ginger salt and pepper, to taste 150g red lentils 2 medium carrots 1 cup cauliflower florets 300g butternut, peeled
and cubed 400ml coconut milk 300ml vegetable stock 1×400g tin chickpeas, drained
and rinsed 150g baby spinach juice of 1 lemon plain yoghurt, fresh coriander,
naan bread, to serve
Heat the oil in a large saucepan and sauté the onion until soft and translucent. Add the spices and ginger, and cook until fragrant. Season with salt and pepper, and add the lentils, carrots, cauliflower and butternut. Pour in the coconut milk and stock. Bring to the boil and reduce the heat to a simmer, cooking until the lentils are tender.
Add the chickpeas and spinach, and stir through until the spinach has wilted but is still bright green. Remove from the heat, adjust the seasoning and add a squeeze of lemon juice.
Serve hot with dollops of plain yoghurt, garnished with fresh coriander leaves and with warm naan bread on the side.