CHICKPEA & LENTIL CURRY

A hug in a bowl, this recipe ticks all the boxes. It is packed with flavour and nutrient dense ingredients and is cooked in just one pot to save you time washing dishes. We think it just might become a firm favourite.

Serves: 6-8

Prep Time:  15 minutes

Cook Time:  45 minutes

INGREDIENTS

- 2 tablespoons olive oil

- 2 onion, quartered, finely sliced

- 4 cloves garlic, minced

- 2 carrots, cut into small cubes

- 1 large knob ginger, finely grated

- 2 teaspoons cumin

- 2 teaspoons coriander

- 2 teaspoons cinnamon

- 2 teaspoons turmeric

- 6 cardamom pods, bruised with the heal of a chefs knife

- 6 cloves

- 2 teaspoons sea salt, or to taste

- 1 ½ tablespoons honey

- 2 x tins tomatoes

- 1 x tin chickpeas, drained, rinsed

- 1 x tin lentils, drained, rinsed

- 1 x tin coconut cream

- 350g cauliflower, cut into small florets

- Greek yoghurt to serve

- Coriander to serve, roughly chopped

METHOD

Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the onions and garlic until soft and translucent. The longer you cook the onions the more the flavour develops so take your time at this stage. Add in the carrots and ginger and cook for 3 or 4 more minutes before adding in the spices, salt, honey, tomatoes, chickpeas, lentils and coconut cream. Bring to the boil then reduce the heat and simmer for 30 minutes, stirring from time-time-time to make sure the curry doesn’t stick to the bottom of the pot. Add in the cauliflower and cook for a further 15 minutes or until soft and cooked through.

Remove from the heat and serve into bowls. Garnish with a dollop of yoghurt and a sprinkle of coriander.