Vegetable Samosas With Dal And Coriander Chutney

Peel and finely chop (or grate) your garlic and peel and finely dice your brown onion[s]

Top, tail, peel and grate your carrot[s]

Peel, then dice your potato[es] into small bite-sized pieces

Rinse your red lentils in a sieve under cold running water

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

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

Once hot, add the diced potato, grated carrot and half the diced onion (save the rest for later!) to the pan with a pinch of salt and cook for 5-6 min or until everything is beginning to soften

Once beginning to soften, add your blanched peas, half your curry powder, half the chopped garlic (you'll use the rest later!) and 2 tbsp [3 tbsp] [4 tbsp] cold water and give everything a good mix up

Cook, covered, for a further 1-2 min or until the vegetables are tender – this is your vegetable samosa mix

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 squares per person, then add the vegetable samosa mix to one corner of each pastry square and fold the corner over to make a triangle shape

Crimp the edges with a fork to seal each samosa, then add to a baking paper-lined baking tray (or two) and put in the oven for 15-18 min or until puffed up, golden and cooked through – these are your vegetable samosas

Meanwhile, chop your coriander roughly, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

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

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

Once hot, add the remaining diced onion, chopped garlic and half the chopped ginger (save the rest for later!) to the pot and cook for 2-3 min or until beginning to soften

Once softened, add the rinsed red lentils, remaining curry powder and vegetable stock mix to the pot with 450ml [600ml] [750ml] boiled water

Bring to the boil over a high heat and cook for 15-20 min or until the lentils are tender and starting to break down

While the dal is cooking, grind the chopped herbs and remaining ginger in a pestle & mortar with a pinch of salt until you're left with a smooth paste

Add your white wine vinegar, a pinch of sugar and a drizzle of olive oil to the paste and mix to combine – this is your coriander chutney

Combine your tamarind paste with 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your tamarind sauce