Coconut, Lentil and Chickpea Dal

Heat a large saucepan on medium heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. 

Transfer to a small bowl and set aside.

Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the tikka curry paste, ginger puree and half the garlic. Cook, stirring, for 1 min.

Stir in the coconut milk, veg stock paste and water for the dal (see pantry for amount) until combined, then stir through the lentils. Season with salt and pepper.

Bring to a simmer, then reduce the heat and cover with a lid (or foil). Cook, stirring frequently, until the lentils are soft, 20-25 mins. TIP: If the dal is looking a little dry, just add a splash of water.

Halfway through the dal cooking time, preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sliced mushrooms and remaining garlic and stir fry until golden, 4-5 mins.

Stir through half the coriander and cook for 1 min, then remove from the heat.

When the dal has 5 mins remaining, stir in the chickpeas and cook for the remaining time.

Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.