Cook Frozen Roasted Veg & Chickpea Curry

Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

• Similar to a daal as the base is predominantly red lentils.
• We cook the onions and then add the spices with the chopped tomatoes for about 45 minutes to let the flavours come out.
• Tomato puree and cinnamon spice stock are mixed, before adding some red lentils which we cook until they are just al dente.