Red lentil and chickpea stew

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Step 1

Fry the onion on a medium heat with a pinch of salt until caramelizing, about 8 minutes

Step 2

Add the garlic and ginger and saute for 2 to 4 minutes, until the raw aroma has subsidized

Step 3

Add the spices and cook until fragrant

Step 4

Add the tomato paste and canned tomatoes. fill the can halfway with water and add this to

Step 5

Add the rinsed red lentils and chickpeas, coat well in the tomato mix

Step 6

Add the stock and nutritional yeast, turn up the heat until it starts to boil then cover and turn down heat to a simmer for around 20 minutes stirring occasionally so it doesn't stick.

Step 7

While curry is simmer, blend together ingredients for cashew cream

Step 8

Add more water as you check if needed and taste the lentils to see if they are cooked

Step 9

Add the tamari and lemon juice, taste again and adjust seasoning to your liking

Step 10

Drizzle over the cashew cream and fresh coriander. serve with naan, sourdough or quinoa.