This super easy organic vegetable coconut lentil curry is absolutely delicious in our view. The addition of the onion seeds adds something extra, so they are worth adding if you can. There is no chilli in this recipe, it's very mild, unless you want to add some, that is!

This recipe makes two smallish portions. It also freezes very well. I used up leftover veg in this recipe, you could do the same.

You'll need:

A selection of vegetables. I used 1/2 punnet of mushrooms (halved), one large potato (roughly chopped), one medium carrot (cut into batons), two spring onions (sliced into rounds).

One thumb sized piece of ginger, cut into small diced.

One garlic clove, peeled and sliced.

Spice mix: 1 heaped teaspoon each of cumin, coriander, onion seeds, turmeric, salt. A teaspoon of sugar, if you like. A heaped teaspoon of any mustard.

4-5 heaped dessert spoons of red lentils.

2.5cm square of coconut cream (I used this excellent Coconut Merchant one from Ocado).

Water to cover.

How to:

Pop everything in a pan and cover with water until it just reaches the top of the veg and lentil mix. Bring to the boil, stirring regularly so the coconut cream melts, then pop a lid on, turn the heat to low, and simmer until the lentils have broken to create a lovely sauce. Check it regularly and add more water if need be. It usually takes about 15 mins. Serve as it is, or with white fluffy basmati rice, like this one from Mr Organic. Enjoy!