Chickpea and lentil dahl curry

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250g lentils
1 x 400g tin chickpeas + water
400ml full-fat coconut milk
1 red onion
3 tsp chopped garlic
500ml veg stock
1 x 400g tin tomatoes
1 tsp cumin
1 tsp tumeric
1 tsp garam masala
1 Tsp curry powder

Serve w naan, lime wedges, coriander, 75g cashew nuts

Method
1. Add everything to slow cooker, ook on high for 2-3 hours or low for 6 hours. Add more water if too dry, or prop open lid if too sloppy. 
2. Serve w toasted cashews, and naan/rice





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