Beautiful vegan winter warmer full of fiber and anti-inflammatory spices
1 tablespoon Olive Oil
1 onion, finely diced
2 Cloves of garlic, crushed
2 birds eye chilli, finely diced
2 coriander roots, trimmed
1 tablespoon ginger, finely grated
1 teaspoon cinnamon
1 teaspoon powdered turmeric
1 tablespoon Thai red curry paste
1 cup Chickpeas, soaked overnight
1 cup red lentils, soaked
2 cups vegetable stock
1-2 cups boiled water
4-5 green cardamom pods
3-4 star anise
200g diced tomato
Heat olive oil in a large pot and add onion, garlic, chilli, coriander and ginger – fry briefly until fragrant. Stir through curry paste. Add chickpeas and lentils and stir to coat.
Add stock and water bring to the boil and leave uncovered on a low simmer for 2 hours – stirring occasionally. Add diced tomato.
Serve with cooked quinoa and garnish with mint leaves and pepitas