By George Dryden | Serves 3-4
- 150g each of lentils and quinoa – all rinsed
- ¼ to ½ cauliflower, depending on size, small florets
- 3 carrots, finely chopped
- 400g tin of chopped tomatoes
- 1 stick cinnamon, broken in half
- 3 cloves garlic, crushed or finely chopped
- 1 small, thin birds eye chilli, including seeds (leave out if you don’t like it spicy)
- 1 tsp each cumin seeds, coriander powder, black pepper corns and ground ginger, turmeric and cayenne all ground up in pestle and mortar
- 1 heaped tsp cardommon pods, crushed, with outer shells removed
- 1 tsp sea salt*
- 1 litre vegetable stock
- 1 onion
(You can add tin of chick peas, drained, if you want to make it more filling)
- Heat veg oil and add onion and chilli pepper, leaving on a low to medium heat to soften for 10 mins approx.
- Add cauliflower and carrots, and leave to soften for a further 10 minutes.
- Add all spices (EXCEPT CINNAMON STICK) and salt/ (use 2 tsp tamari instead of salt if you prefer)
- Add lentil and quinoa mixture and mix well for a few minutes. If adding chick peas, put in now and mix well.
- Remove half the lentil and quinoa mixture, then spread the tin of chopped tomatoes over the remaining mixture in the pan.
- Add the remainder of the mixture, then add the vegetable stock, and finally, the broken cinnamon sticks (remember to remove before eating)
- Cover and simmer on a LOW heat for 35-40 minutes. 10 mins before end, stir in the crushed or finely chopped garlic.
*Not Hippocrates-approved. Why? Because there are far healthier alternatives, including tamari.