1 - inch piece ginger, peeled and roughly chopped 2 cups cooked
black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
1 large red onion, finely chopped 900 ml vegetable stock * 150g red lentils 400g chopped tinned tomatoes 400g tin
chickpeas 1/2 tsp crushed chilli's Ground
Black pepper to taste 1/2 tsp Turmeric (optional
**) 1tsp golden & brown flaxseeds