Red lentil and chickpea curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Fry the onion with a pinch of salt on medium heat until caramelised (about 8 min).

Step 2

2. Add garlic and ginger, sauté 2–4 min more until the raw aroma subsides.

Step 3

3. Add spices (adding more oil if needed) and cook until fragrant.

Step 4

4. Stir in tomato paste and plum tomatoes (break them up), then add the swilled water.

Step 5

5. Add red lentils and chickpeas, coat well, then pour in the stock and nutritional yeast.

Step 6

6. Bring to boil, then simmer for 20 min, stirring occasionally and adding water if needed.

Step 7

7. Check lentils are cooked, then add tamari and lemon juice. Adjust seasoning.