Step 1

Rinse split red lentils several times really well, until the water runs clear. If your stomach is sensitive to pulses, you may want to cook them separately in about 3 cups of water, skimming the foam that comes up to the surface during cooking. Simmer until they can be squashed between your fingers, about 10 minutes.

Step 2

Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time.

Step 3

Next add in cumin seeds and dry curry leaves. Fry gently for a minute or so - until the cumin releases its fragrance.

Step 4

Add chopped onion, saute it gently, stirring from time to time until it gets soft and lightly caramelised in places.

Step 5

Add garlic, ginger and chopped coriander stalks. Cook for about 2 minutes stirring frequently so that ginger does not stick to the pan.

Step 6

Reduce the heat to low and add all the ground spices (apart from garam masala). Coat everything in the pot in the spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.

Step 7

Add chopped tomatoes and 240 ml / 1 cup of water. Cover and cook for a few minutes until the tomatoes soften and fall apart.

Step 8

Add rinsed lentils (if not cooking them separately), sweet potato and about 500 ml / 2 cups of water.

Step 9

Let everything come to a gentle boil, simmer covered until sweet potato is tender and the curry thickens - add a splash of water of it is getting too dry.

Step 10

Add salt, coconut milk and cooked lentils if you cooked them separately. Cook for a further 5 minutes to allow the curry to thicken.

Step 11

Season with garam masala and lime juice. Adjust seasoning and spiciness if needed.

Step 12

Serve on top of cooked rice or/and with a vegan naan, with chopped coriander leaves and toasted cashews on top.