First lets make the curry
Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger. Finely chop the scallions/ spring onions. Pick the coriander leaves from the stalk, finely chop the stalks.
Heat a large pan on a high heat. Once it’s hot add 1 tbsp of oil and the chopped scallion, ginger and garlic cook for 2 minutes. Add the spices and cook for 1 minute stirring constantly to avoid them burning.</li><li>Add the tin of coconut milk, drained lentils and chickpeas, along with the salt and black pepper and stir well.
Bring to the boil, then reduce to simmer for 2 minutes, stirring occasionally to make sure the lentils do not stick. Taste and season if needed. Add the coriander just before serving.
Fill and boil the kettle, once boiled fill a medium saucepan and add a generous pinch of salt. Cut the base of the fennel bulb and cut into half lengthwise, then cut each half into 4 chunks, giving you approx 8 chunks of fennel. Add the chopped fennel and tenderstem broccoli to the boiling water and bring to a boil and cook for 4 mins. Drain and let them dry out slightly and add 2 tbsp of oil and a pinch of salt.
Heat up a griddle pan until it's nice and hot, add the fennel and broccoli in a single layer and cook on both sides until it starts to get nice char lines. Remove and set aside.
Take the local leaves and add 2 tbsp of pesto and mix it through well.
To bring the dish together get 4 bowls and divide up the rice, a spoon of kim chi, a spoon of sauerkraut, some broccoli, some charred fennel, a good serving of the curry on to each bowl and sprinkle with some chili flakes and enjoy!