LENTIL SOUP WITH FRIED CABBAGE

Serves 4

2tbsp oil

1 large onion, finely chopped

1 x 4cm (1½in) piece of fresh ginger, finely grated

3 garlic cloves, peeled and chopped, plus 1 crushed for the cabbage and 2 finely sliced to garnish

1tsp cumin seeds

2tsp mild or hot curry powder

1tsp mustard seeds

125g (4½oz) dried yellow lentils 750ml (1¼pt) vegetable stock 250ml (9fl oz) coconut milk

1 large potato, peeled and cut into chunks

¼ of a savoy cabbage, thinly sliced A handful of coriander, chopped In a large nonstick deep-sided pan, heat 1tbsp of the oil, add the chopped onion and sauté until it is a very pale golden colour. Add the grated ginger and the 3 chopped garlic cloves and cook for a couple of minutes more.

Add the cumin seeds and curry powder, followed by the mustard seeds. Give everything a good stir until the mustard seeds start to pop, then add the lentils. Pour in the vegetable stock and coconut milk, stir and leave to simmer for 10 minutes, then add the potato.

Continue cooking for another 15 minutes or so until the lentils have turned to a pulp and the potatoes are nice and tender. Meanwhile, blanch the cabbage for 3 minutes. Drain and leave to cool a little, then slice and set aside.

In a separate pan heat half the remaining oil and add the crushed garlic clove. As it begins to sizzle, add the cabbage and stir fry for a minute or two until it is softened and just beginning to catch around the edges. In a separate pan, fry the garlic slices in the rest of the oil until golden. Stir the cabbage into the curry along with the coriander and garnish with the fried garlic.