Preparation
Step: 1/12

Peel and finely dice the onion and ginger.

Step: 2/12

Peel the carrots and cut into 5mm thick slices. Wash the cauliflower and divide into florets.

Step: 3/12

Wash the beans and halve diagonally.

Step: 4/12

Wash, halve and deseed the chillies and cut into fine strips.

Step: 5/12

Rinse the lentils thoroughly under cold water and drain.

Step: 6/12

Peel the potatoes and cut into 5mm thick slices.

Step: 7/12

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.

Step: 8/12

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.

Step: 9/12

Meanwhile, toast the cashews in a pan until lightly browned, remove from the pan and leave to cool. Chop roughly.

Step: 10/12

Peel the pineapple, quarter and remove the stalk. Cut into 1cm thick slices.

Step: 11/12

Add the cashew nuts, pineapple and peas to the curry and cook for 5 minutes.

Step: 12/12

Wash the coriander, shake dry and roughly chop the leaves. Season the curry with salt and pepper and garnish with coriander.