Quick tomato, coconut & coriander dal

Warm the oil in a large, deep frying pan, then add the onion and sweat on a medium-low heat for 8-10 minutes until softened. Add the coriander stalks and curry paste, then stir for 2 minutes more.

Stir in the cherry tomatoes and simmer for 2 minutes more, then pour in the lentils with their liquid and a half a can of water. Mix well and season. Simmer for 10-12 minutes until rich and saucy. Add a dash more water, if needed. Using a potato masher, gently mash some of the dal until creamy.

Swirl through most of the yogurt alternative and half the coriander leaves. Shred the carrots into long strips with a julienne peeler or coarsely grate. Toss with the lime juice and remaining coriander leaves.

Add a dollop of yogurt alternative to the dal, with the carrot salad mounded on top or to the side. Serve with lime wedges for squeezing and some mango chutney, if liked.