Step 1

Drain and rinse soaked lentils.

Step 2

Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 300 ml / 1¼ cups of water (a little less if not using garlic or ginger). Process until smooth, the batter should be pourable but a little thicker than crepe batter. You may need to add a touch more water if it's too thick.

Step 3

Heat up 1 tbsp of oil in a stainless steel frying pan. Add sliced zucchini and toss them in the warm oil to coat. Sauté them, stirring frequently, until translucent and charred in places.

Step 4

Season with salt and garam masala at the very end, set aside.

Step 5

Heat up a non-stick pan on a low-medium heat, brush it with a bit (1 tsp is enough if you're using a non-stick pan) of oil using a silicone brush.

Step 6

Pour ¼ of the mixture onto the hot pan and use the back of the spoon to spread the mixture out in a circular fashion - the pancake should be a bit thicker than a crepe. Cook each pancake for about 3 minutes on one side and then flip. Cook for 2 minutes on the other side. Take care not to overcook the pancakes as they will be dry.

Step 7

Keep the cooked pancakes in a stack in a warm oven while making the rest.

Step 8

Fill with zucchini, dollops of vegan cream / yoghurt, favourite chutney and heaps of fresh coriander / cilantro.

Step 9

If making your own cashew cream, place drained cashews, lime zest and juice, salt and pepper and about 60 ml / ¼ cup water in a small blender (I use a Ninja blender for this).

Step 10

Blend until smooth. If using a standard blender you may need to make a double quantity.