Ingredients

Method

• 1 T olive oil
• 2 T butter or ghee
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 x 10 cm fresh ginger piece, grated
• 3 pods cardamom, crushed
• 2 T garam masala
• 2 t turmeric
• 3 cloves
• 1 red chilli, finely chopped
• 1 cinnamon stick
• ½ t smoked chilli flakes
• 1 sprig curry leaves
• 4 ripe tomatoes, roughly chopped
• 250 g red split lentils
• 1 T tomato paste
• 3 cups vegetable stock or water
• salt, to taste
• 3 cobs sweetcorn, kernels removed
• Woolworths rotis, for serving
• double-cream yoghurt, for serving
• lemon wedges, for serving
For the chickpea fritters:
• 150 g chickpea flour
• 1 t baking powder
• 1 free-range egg
• 2 cups baby spinach finely sliced
• 1 green chilli, finely chopped
• 1 spring onion, finely chopped
• sunflower oil for frying
• salt, to taste

Method

Ingredients

Heat the oil and butter or ghee in a large saucepan. Gently cook the onion until soft, then add the garlic, ginger, cardamom, garam masala and turmeric and cook for 1 minute.

Add the remaining ingredients except for the salt, corn, rotis, yoghurt and lemon. Cook for 15 minutes, adding more water if necessary. Add the corn and cook for a further 10 minutes. The soup should be quite thick. Season with salt.

To make the chickpea fritters, mix all the ingredients except the oil and salt. Bring a small saucepan of oil to a very high heat. Using a soup spoon, place spoonfuls of the mixture into the oil and fry until golden brown. Drain on kitchen paper and season with salt.

Cook the rotis according to package instructions and serve with the soup, fritters, yoghurt and lemon wedges.

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