INGREDIENTS (SERVES 4)
● 1tsp turmeric
● 1tsp chilli powder
● 2tsp ground cumin
● 1tbsp coconut oil
● 1 red onion, roughly chopped
● 2 cloves garlic
● 3cm fresh grated ginger
● 1 x 400ml can coconut milk
● 1 x 400g can chickpeas, drained
● 150g dried red lentils
● 100g spinach
● salt and pepper
METHOD
● Put the dry spices in a frying pan, and dry-fry
for 1 min with a pinch of salt
● Heat the oil over a medium heat for 1 min,
add onion and sauté for 5 mins
● Add the garlic and ginger and stir-fry for
a few mins
● Pour in the coconut milk with a pinch of salt
and pepper
● Add the drained chickpeas and the lentils
● Cook, covered, for 20 mins
● For the last 5 mins, drop in the spinach and
stir so it wilts in with the mix
● Serve with cauliflower rice.