Vegetable Lupin Curry

Heat ghee or coconut oil in a large pot on low heat.

Add onion, garlic, a good chunk of finely grated fresh ginger, fennel seeds, bay leaf and a good pinch of chilli flakes and fry until onion is soft.

Next add coriander, turmeric, cayenne pepper and garam masala and stir fry for a couple of minutes before adding chopped tomatoes. Allow to simmer gently for approximately 10 minutes.

Next add choice of liquid (water, stock or broth), coconut cream, broccoli florets, zucchini and chick peas. Season with salt and pepper to taste.

Add kale, the juice of 1 lime and season with salt and pepper. Allow to cook until vegetables are soft.

Add Lupin Flakes and cook, stirring frequently until most of the liquid is absorbed by the lupin. Add more liquid as needed until Lupin Flakes are soft.

Before serving stir through 1 tsp garam masala and serve with a good dollop of yoghurt, toasted seeds and nuts or fresh coriander.