|2 cloves||Crushed garlic|
|2 Tbsp||Fresh ginger, grated|
|1 Tbsp||Black mustard seeds|
|1 cup||Green split peas|
|3 cups||Vegetables, eg mushrooms, beans, courgettes, peppers (Main)|
|2 cups||Vegetable stock|
|400 g||Chopped tomatoes, (can)|
|420 g||Chickpeas, (1 can)|
|1 cup||Coconut cream|
|½ cup||Coriander, chopped|
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- In a heavy-based saucepan heat the oil to a medium heat and fry the onions and garlic until soft.
- Add the ginger, mustard seeds, cumin, coriander and turmeric, and fry for 1-2 minutes until fragrant.
- Add the lentils, split peas, vegetables, tomatoes and stock. Simmer for 30 minutes or until the pulses are just soft (al dente).
- Add the chickpeas, coconut cream and coriander and heat through. Serve garnished with extra coriander, and with roti or naan bread.