• 1 onion, diced
• 2 cloves garlic, chopped
• 3cm knob ginger, finely chopped
• Avocado or canola oil
• 1 stalk lemongrass, bruised
• 1 sachet (85g) Thai red curry paste
• 2 Tbsp (30ml) tomato paste
• 1 can (400g) coconut cream
• 2-3 cans (400g each) chickpeas
• Salt and milled pepper
• Juice (60ml) of 2 limes

For serving:

• 1 small red cabbage, shaved
• 2 avocados, halved
• 3 handfuls baby spinach
• Handful coriander leaves
• 1 bunch spring onions, finely sliced
• Red chillies, sliced (optional)
• Sesame seeds, toasted