Winter Veggie Curry

• 250 g dry chickpeas
• 100 g of celery (approx. 2 sticks)
• 200 g onions (approx. 2 onions)
• 200 g butternut squash (approx. 1 quarter)
• 200 g potatoes (approx. 2 potatoes)
• 90 g onion (1 onion)
• 2 garlic cloves
• 10 g fresh ginger
• 300 g Romanesco cabbage (approx. 1 cabbage)
• 50 g red lentils
• A dash of olive oil
• 2 teaspoons of bombay curry powder
• 1 clove
• 1 cinnamon stick
• 750 ml vegetable stock
• 400 ml coconut milk
• 400 g chopped tomatoes

1. Soak the chickpeas in water overnight or as instructed on the packet. The following day, drain, rinse and drain again and prepare as instructed on the packet.
2. Finely dice the celery. Peel and dice the carrots, butternut squash and potatoes. Peel and chop the onion, garlic and ginger.
3. Rinse and dry the Romanesco cabbage and remove the stalk and the leaves. Blanch the florets for 2 minutes in a pan of boiling salted water. Rinse in cold water. Set aside.
4. Rinse the red lentils in water. Leave to drain.
5. Heat a little olive oil in the pot over a medium heat. Add the onion and cook for 4 minutes until translucent. Add the garlic, chopped ginger, curry powder, clove and cinnamon stick. Stir and cook for 1 minute.
6. Reduce to a medium-low heat and add the stock, coconut milk, chopped tomatoes and chickpeas. Cover and bring to the boil. Once it starts boiling, remove the lid and reduce to a low heat. Continue to cook following the instructions on the packet of chickpeas. If bought in bulk, allow a total cooking time of between 45 minutes and 2 hours.
7. Add the red lentils, diced celery, carrots, potatoes and butternut squash and continue to cook for 10 minutes with the lid on. Season with salt and pepper and stir well. At the end of cooking, add the remaining Romanesco cabbage.
8. Remove the clove and the cinnamon stick. Serve hot. You could garnish with small bird’s eye chilli peppers.

Tips:

• If you can’t find Romanesco cabbage, it can be replaced with broccoli.
• You can use cans or jars of chickpeas for this recipe if you don’t have much time. If you do, adjust the cooking time. To serve people, use 600 g of cooked
  drained chickpeas.