INGREDIENTS
2
onions
4
garlic cloves
2 larges
carrots
4
celery spears
2 tsps
paprika
1 tsp
chilli flakes
500 gs
lentils
2
g tomatoes
1 tbsp
sugar
1 1/2 ls
vegetable stock/water
50 mls
soy sauce
1 serving
salt
400 mls
tin coconut cream
1 serving
to serve
1 serving
lime juice
1 serving
coriander
400 gs
tin chickpeas in water/brine
2 tbsps
flour
1 tbsp
oil
1 tsp
ground cumin
1/2
juice of lemon
1 tsp
salt
1 serving
chillie