2 large carrots, thinly sliced using a mandoline
1 large cauliflower, root and outer leaves removed, cut into small florets
½ red chilli, seeds removed, finely chopped
1 fresh coconut, split open, flesh thinly sliced using a mandoline
1 tsp fenugreek seeds
large bunch fresh coriander
2 tbsp chopped fresh coriander
1 garlic clove, finely chopped
½ lime, juice only
dash lime juice
6 fresh mint leaves, thinly sliced
½ onion, finely chopped
1 x 400ml tin coconut milk
1 tsp dried chilli flakes
200g/7oz red lentils
1 tbsp caster sugar
½ cinnamon stick
3 cloves
1 tsp coriander seeds
1 tsp ground cumin
1 tbsp mild curry powder
1 tsp ground ginger
pinch salt
50ml/2oz sherry vinegar
dash dark soy sauce
125ml/4¼fl oz sunflower oil
1 tbsp sunflower oil
250ml/9fl oz vegetable oil
1 litre/1¾ pints vegetable stock
500ml/17fl oz vegetable stock, warmed
25g/1oz butter
1 tbsp butter
1 lime leaf