Coconut Dal With Charred Sweetcorn & Roast Tomatoes

Boil a full kettle

Peel and finely chop your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Slice half your green chilli[es] into rounds and finely chop the remaining

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and chopped creamed coconut in 600ml [780ml] [1L] boiled water – this is your coconut stock

Rinse your red lentils in a sieve under cold running water

Heat the grill to very high

Heat a pot with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped garlic, grated ginger and chopped chilli with your curry powder and ground turmeric (you'll use the rest later!) and cook for 1 min

Add the lentils and cook for 1 min further

Add the coconut stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 15 min or until the lentils are tender and starting to break down, stirring occasionally – this is your coconut dal

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add the cherry tomatoes and sweetcorn to a tin foil-lined baking tray

Add a generous drizzle of olive oil and a large pinch of salt and pepper and put the tray under the grill for 10 min or until the tomatoes are blistered and juicy and the sweetcorn is slightly charred

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Remove the tray from the grill and add the juice of half the lime – this is your charred sweetcorn & roast tomatoes