Serves 4
• 2 Tbsp oil
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 2 Tbsp grated ginger
• 1 Tbsp black mustard seeds
• 3 tsp cumin
• 3 tsp coriander
• 1 tsp turmeric
• 1 cup lentils
• 1 cup split peas
• 3 cups chopped vegetables, eg mushrooms, beans, courgettes, peppers
• 1 400g tin chopped tomatoes
• 2 cups vegetable stock
• 1 420g tin chickpeas
• 1 cup coconut cream
• ½ cup chopped coriander
1. In a heavy-based saucepan heat the oil to a medium heat and fry the onions and garlic until soft.
2. Add the ginger, mustard seeds, cumin, coriander and turmeric, and fry for 1-2 minutes until fragrant.
3. Add the lentils, split peas, vegetables, tomatoes and stock. Simmer for 30 minutes or until the pulses are just soft (al dente).
