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Heat oil in a large pan (low heat). Add chopped onion and garlic and gently fry off until onions start to caramelise.
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Add spices and stir through.
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Add chopped pumpkin, broccoli and chickpeas and stir through.
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Add in your liquids - coconut cream, water, passata and stock pot and give a good stir. The liquid should cover all of the vegetables. If not add a little more liquid here.
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Add half a cup of well rinsed red split lentils. These will thicken up the curry.
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Cover with a lid and bring to the boil. Allow to simmer for half an hour on low heat (check occasionally and stir).
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Take the lid off and continue to simmer until curry thickens up and you have the desired consistency.
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Stir through fresh parsley or coriander then season with salt and white pepper to taste.
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Serve with rice of your choosing with poppadoms/nan bread and mango chutney.