Ingredients

• 300g Red Lentils
• 1 Onion
• 2 inch Ginger, grated
• 2 red chilli
• ¼ tsp salt
• ½ tsp pepper
• 2 tbsp Olive oil
• 50g quinoa, uncooked
• 3 clove garlic, grated
• 3 tbsp curry powder
• 1 tbsp ground cumin
• 50g red rice
• 100g yellow split mung beans, cooked
• 200g Squash
• 1.2 ltr water
• 200g Brocolli / cauliflower
• 200g Red Cabbage

Method

• Cook the mung beans in pressure cooker for 10 minutes.
• Heat the oil in a large pan and add the onions.  Cook for 5-10 minutes when they turn translucent and start to caramelise
• Add the garlic, ginger and chilli and cook for a further 2 minutes
• Add the spices and cook for a further minute before adding the lentils, rice, quinoa, and any root vegetables you are using.
• Add the water and bring up to boil, then simmer for 15 minutes. 
• Add the cooked mung beans and any additional vegetables and cook for a further 5 minutes until done.
• Serve with toppings of your choice – sunflower seeds, pumpkin seeds, yoghurt, chutney, etc