Vegan keema style curry

1) Put the oil in a saucepan over a medium heat and add the onions, garlic, curry powder and yeast flakes.
2) Turn down low and leave to sweat for 5 minutes.
3) Add the green lentils, tomato puree and stock. Turn the heat up until you have a simmer and leave for 10 minutes.
4) Add the soya mince. and season to taste with salt and black pepper.
5) Cook for a further 5 – 10 minutes or until the lentils are cooked to your liking.
6) Mix the cornflour with a little water until it forms a cream like consistency. Add to the curry and stir until it thickens.
7) Serve with rice, or to be naughty with chips, its great!

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