2 tbsp. extra virgin olive oil
2 red onions, finely diced
3 cloves of garlic, finely chopped
200g green lentils, washed
1 1/2 tbsp. berbere spice
1 thumb of fresh turmeric, finely grated
1/2 tsp salt
1 head of cauliflower, florets removed
1 tin of chickpeas, drained and rinsed
400ml coconut milk
large handful of coriander leaves, to serve
Drizzle the olive oil into a large pot and add the red onion and garlic and place of a gentle heat. While stirring regularly gently cook the onion/garlic mix for 7-8 minutes until translucent and tender. To the softened onion mix add the lentils, turmeric and berbere spice while increasing the heat to high. Cook the rawness out of the berbere spice mix for 2-3 minutes while continuously stirring before adding the coconut milk, water and bring to the boil before reducing the heat to a gentle simmer. Gently simmer this for 20 minutes.
After gently simmering the lentil curry for 20 minutes add the cauliflower and chickpeas and cook for a further 20 minutes or until the cauliflower and lentils are tender. Adjust the seasoning of the curry with a pinch of salt and serve garnished with coriander leaves.