Peel and finely dice the onion and ginger.
Peel the carrots and cut into 5mm thick slices. Wash the cauliflower and divide into florets.
Wash the beans and halve diagonally.
Wash, halve and deseed the chillies and cut into fine strips.
Rinse the lentils thoroughly under cold water and drain.
Peel the potatoes and cut into 5mm thick slices.
Heat the oil in a pan and cook the onions, ginger, chilli and lentils over a medium heat for 1-2 minutes. Add the carrots, potatoes, cauliflower and beans to the pan and saute for 3-4 minutes.
Add the curry powder, then pour in the vegetable stock and coconut milk. Bring to the boil, reduce the heat and simmer over a medium heat for about 15 minutes.
Meanwhile, toast the cashews in a pan until lightly browned, remove from the pan and leave to cool. Chop roughly.
Peel the pineapple, quarter and remove the stalk. Cut into 1cm thick slices.
Add the cashew nuts, pineapple and peas to the curry and cook for 5 minutes.
Wash the coriander, shake dry and roughly chop the leaves. Season the curry with salt and pepper and garnish with coriander.