Aimee Ryan's Mulligatawny | The Vegan Society

Ingredients

• 2 tbsp vegetable oil
• 1 red onion, diced
• 1 red (bell) pepper, deseeded and diced
• 2 medium carrots, peeled and diced
• 1 medium sweet potato, peeled and diced
• 3 garlic cloves, crushed
• 1 red chilli, finely chopped
• a thumb-sized piece of ginger, peeled and finely chopped
• ½ tsp ground cumin
• 2 tbsp medium curry powder
• 1 tbsp balsamic vinegar
• 1 medium red apple, peeled and grated
• 1 x 400g/14oz can of chickpeas, drained and rinsed
• 100g/3½oz/heaped ½ cup dried red lentils
• 2 tbsp tomato purée (paste)
• 1.5 litres/52fl oz (6½ cups)
• vegetable stock
• 190g/6¾oz (heaped 1 cup) basmati rice
• sea salt and ground black pepper
• coriander (cilantro) leaves, to serve