Serves 6-8 

1 400g tin chickpeas, rinsed (or 230g cooked chickpeas) 

1 400g tin black beluga lentils, rinsed (or 230g cooked black lentils)

230g cauliflower 

150g spinach or silverbeet 

2 brown onions 

4 garlic cloves 

20g fresh ginger 

1 tbsp ground cumin 

1 tbsp ground coriander 

1 tbsp garam masala 

2 tbsp ground turmeric 

700g tomato passata  

1/2 cup water 

1 1/2 cups cream 

1 tbsp honey 

Salt and pepper to taste 

2 tbsp olive oil 

2 tbsp ghee 

1) Peel and quarter the onions and place into a blender with garlic, ginger, olive oil, turmeric, cumin, coriander and garam masala. Blend until you have a smooth paste 

2) Preheat a pot over a low - medium heat, adding in two tablesoons of ghee 

3) Once the ghee has melted, add in the paste and cook on low, stirring regularly for 8-10 minutes 

4) Next add in the water and passata and cook for a further 10 minutes to allow the flavours to develop 

5) Chop the cauliflower into small florets and add to the pot 

6) Once the cauliflower is just about cooked, add in the greens, lentils and chickpeas and cook for a further 5 minutes 

7) Add in the cream and mix well

8) Season with salt and pepper to taste and serve with steamed rice  

ENJOY