Mild Curry Nachos

Preheat the oven to 180 degrees celsius.

Add the red split lentils to a small saucepan, followed by x5 the quantity of warm water. Place on a hob and allow to boil through for approx. 25 mins, stirring occasionally.

Wash, dry and finely chop the carrot, spring onion, fresh basil, red chilli and ginger.

Place a large pan over low heat and add the curry powder and cumin. Stir the powder around in the pan, as it warms, to infuse the curry flavours for approx. 2 mins.

Add in a drop of oil, followed by all the above chopped veggies, plus the broccoli florets. Sauté for approx 10 mins.

Add in the coconut milk and tomato paste, give it a quick stir until the coconut milk melts. Add in the cajun chicken pieces and stir. Cover the pan with a lid and leave everything to cook through on a low heat for 5 mins.

In the meantime, drain any excess liquid from the lentils and add them into the pan. Again, cover with a lid and cook for another 5-10 mins, or when the carrots and broccoli are tender. Sea salt to taste (I didn’t need any!)

Cut up the tortillas into nacho shapes (don’t be too pedantic about this), spread out on a cooking tray and place in the oven for approx. 5 mins or until crisp and golden brown on the outside.

Simply add the curry onto the nachos, get messy and enjoy!