- Peel the onions and finely slice. Peel and finely chop or grate the garlic and ginger. Cut the chillis into halves, flicking out the seeds and white pith for less heat. Finely chop the chilli and roughly chop the tomatoes.
- Slice the roots off the celeriac on the diagonal, leaving as much flesh behind as you possible. Peel the celeriac and chop it into small and biteable sized chunks. Drain and rinse the chickpeas.
- Pour 2 table spoons oil into a large pan and warm over a medium heat. Add the onions, garlic, ginger and chilli. Sprinkle in 1-2 table spoons of tikka spice mix it to match how strong you want the flavour to be and then add a pinch of salt and pepper. Stir well and fry for 5 mins, till everything has slightly softened.
- Stir in the chickpeas, celeriac and tomatoes. Tip in the dried lentils. Crumble in the stock cube and coconut cream. Pour in 1 ltr boiling water and stir to combine. Bring to the boil, then reduce the temperature to a simmer and cover the pan with a lid. Cook gently for 30 mins.
- Meanwhile, trim any woody ends off the cavolo nero and shred the leaves. When the curry has cooked for 30 mins, stir in the cavolo nero and cook for a further 5 mins, till wilted.
- Taste the curry and add a little more salt and pepper if needed. Dish is ready to be served.
Duration It takes 10mins and 40 mins to cook.
Ingredients (Organic) for a serving of four people.
1 celeriac
2 table spoons of olive oil
400g tin of chickpeas
1-2 table spoons of tikka spice mix
Sea salt
2 onions
2 garlic cloves
A thumb of ginger
1 chilli
400g tomatoes
Freshly ground pepper
150g dried red lentils
1 vegetable stock cube
50g coconut cream
1 ltr boiling water
50g cavolo nero
