Red Bird’s eye chilli 2, finely chopped (you can lessen or increase this)
Curry leaves 2 sprigs
Tomato paste 3 tbsp
Tomatoes 6, coarsely chopped
Good quality vegetable stock 4 cups
Brown lentils half cup
Chickpeas 2 tins
Sea salt and freshly ground black pepper to taste
Butter 4 tbsp
Rotis (we got ours from Miriam’s in Cape Town)
Nectarines 3, coarsely chopped
Mini cucumbers 6, coarsely chopped
Green chilli 2, finely chopped
Coriander small handful
Heat the coconut oil in a skillet and sauté the onion until translucent, for 3-5 minutes. Add the garlic, ginger and fresh turmeric and cook for a further 2 minutes.
Add the cinnamon sticks, star anise and cardamom pods and toast gently until fragrant.
Next, add the mustard, cumin and onion seeds and cook for a minute. Add the smoked paprika, chilli and curry leaves, followed shortly by the tomato paste. Stir through and cook for a minute.
Add the chopped tomatoes and half the vegetable stock and cook for 30 minutes over medium heat.
Add the rest of the vegetable stock, stir through and cook for another 10 minutes, then, add the lentils and cook until al dente, adding more liquid if necessary.
Add the chickpeas and simmer gently for 15 minutes, or until all the flavours have infused. Season with salt and pepper.
In the meantime, heat 1 tbsp of the butter in a pan over medium heat and heat the roti’s through, turning once and making sure they don’t become crispy. Remove from the heat and place on a plate, covering with foil.
Make the salad by mixing all the ingredients together and season with salt and serve immediately.