Creamy Spiced Lentil Curry

a) Halve, peel and thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Roughly chop the coriander (stalks and all). d) Halve the lime. e) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large saucepan over medium-high heat. b) Once hot, add the shallot and cook, stirring, until softened, 2-3 mins. c) Add the garlic and Zanzibar curry spice mix and cook, stirring, for 1 minute.

a) Add the coconut milk, stock paste and water (see ingredients for amount). b) Mix well then add the lentils. c) Season with salt and pepper, bring to a simmer and cook for 4-5 mins, stirring occasionally.

a) Add the cavolo nero to the pan, stir together to submerge in the sauce and simmer until wilted, 4-6 mins. b) Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice. Taste and add more salt and pepper if you like. c) Cut any remaining lime into wedges.