Step 1

In a heavy-based saucepan heat the oil to a medium heat and fry the onions and garlic until soft.

Step 2

Add the ginger, mustard seeds, cumin, coriander and turmeric, and fry for 1-2 minutes until fragrant.

Step 3

Add the lentils, split peas, vegetables, tomatoes and stock. Simmer for 30 minutes or until the pulses are just soft (al dente).

Step 4

Add the chickpeas, coconut cream and coriander and heat through. Serve garnished with extra coriander, and with roti or naan bread.