In a large wide pan, dry fry the peanuts or cashews for a few minutes to toast them, roughly chop and then set aside.

In the same pan, heat the coconut oil over a medium heat and fry the onion, ginger and garlic for 10 minutes until soft (don’t let the onion and garlic go brown).

Add the lentils, the roughly chopped coconut solids or coconut milk, and then most of the bone broth or water (a bit less if you’re using the coconut milk) and stir well. This should be enough liquid fro the coconut solids to dissolve, but keep an eye on the liquid levels so that the lentils don’t stick and burn at the bottom.

After 6 minutes of cooking over a medium-high heat, add the aubergine and stir.

After a further 10 minutes, add the tomato, courgette, lime or lemon zest and the tamari or salt. Add more bone broth or water if you think your curry needs it.

After 6 minutes, turn off the heat and add the the lime or lemon juice, the maple syrup and fresh herbs, then stir and taste. You might need a little more tamari or salt or lime or lemon juice to add sourness.

Top with the nuts and serve with water cress or your chosen side dish. If we’re having guests round, we like to serve our curry with some little bowls of extras (nuts, herbs, lemon or lime wedges and a bowl of tamarior sea salt) so every one can help themselves to extra toppings.