We were given this recipe by the team at Little Kitchen, who run cookery lessons in Bristol across a range of different cuisines and techniques, from Thai street food to macarons.
Ingredients
- Splash oil
- 1 tsp mustard seeds
- 1 small onions, chopped
- 2 garlic cloves, crushed
- 1 tin chopped tomatoes
- 1⁄4 tsp cloves, ground
- Pinch cinnamon
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp veg stock
- Large pinch salt
- 90g red lentils
- 1 courgette
- 1 tin chickpeas
- 1⁄2 block of creamed coconut
- Salt & pepper to taste
Method
- Heat the mustard seeds in the oil on a low heat, cover & leave whilst the mustard seeds pop and release natural flavour and aroma.
- Meanwhile chop the onion, add this to the pan when the mustard seeds have stopped popping.
- Stir to cook onion & add the crushed garlic & chopped courgette and spices.
- Once the courgette is starting to look cooked, add the lentils along with some water the tinned tomato, coconut, salt & stock.
- Cover & leave the lentils to cook, stir occasionally to stop sticking, add more water if necessary.
- Once lentils are soft add chickpeas and cook through until piping hot.
- Serve with flatbreads or rice.