Crispy Mushroom Dal With Coriander Chutney

Boil a kettle

Preheat your grill to a medium-high heat

Peel and finely slice your brown onion[s]

Add your creamed coconut to a mug and cover with boiled water (this softens the naturally hard cream)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add half the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 5 min or until softened

While the onion softens, rinse your red lentils in a sieve under cold running water

Dissolve your vegetable stock mix in 350ml [450ml] [600ml] boiled water

Drain and rinse your chickpeas

Once the onion has softened, add your curry powder to the pan and cook for 1 min

Add the rinsed red lentils and drained chickpeas

Add the vegetable stock and softened creamed coconut and cook for 15-20 min or until all the water is absorbed and the lentils are tender and porridge-like in consistency – this is your dal

Tip: Add a splash of boiled water if it's looking a little dry!

While the dal is cooking, slice your flat white mushrooms into wedges

Add the mushroom wedges to a tin foil-lined baking tray with the remaining sliced onion, a drizzle of olive oil and a pinch of salt

Place under the grill for 5-10 min or until nicely charred (keep an eye on them to make sure they don't burn) – this is your crispy mushroom & onion

Tip: Cooking for 3 or more? You may need to do this in batches!

Meanwhile, peel and roughly chop (or grate) your garlic

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

Chop your coriander finely, including the stalks

Grind the chopped garlic and chopped ginger in a pestle & mortar with a pinch of salt until you're left with a smooth paste, then transfer the paste to a mixing bowl

Add the chopped coriander, your rice vinegar, chilli flakes (can't handle the heat? Go easy!), a pinch of sugar and 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil to the paste and mix to combine – this is your coriander chutney

Tip: If you don't have a pestle & mortar, chop everything very finely