Ingredients
Spices
2 tsp ground coriander
2 tsp ground cumin
5 cardomom pods, crushed
½ tsp chilli powder (optional)
Veg and pulses
2 onions,finely chopped
2 crushed garlic cloves
1 sm. butternut – about 500gm
400gm can chopped tomatoes
300gm can chickpeas
70gm red lentils
Liquids
2 cups veg stock
1 Tblsp tomato paste
240gm rice
Method
Peel and chop the onions.
Peel and crush the garlic.
Deseed and peel the butternut, and chop roughly.
Drain and rinse the chickpeas.
Start the rice cooking.
Drain when tender.
Keep warm.
Meanwhile, spray a large pan with cooking spray. Place over heat.
Cook onions and garlic until the onions are soft, stirring all the time.
Add the spices to the onion/garlic mix, stirring to combine.
Add the butternut, chickpeas, tomatoes, paste, stock and lentils.
Cook over low heat until lentils and butternut are tender.
Serve with rice and sweet chilli sauce.
