Heat a large pot on high heat and add the cumin seeds, coriander seeds, mustard seeds and dessicated coconut and toast for 3-4 mins until the cumin seeds start to pop. Remove from the pot and put in a pestle and mortar and grind till smooth. If you don’t have a pestle and mortar leave to cool and once cool put in a zip lock bag, seal and use a mug or rolling pin gently bash until ground to a powder.
Peel and roughly chop the spring onions, garlic and ginger. Dice the chilli including the seeds if you like it hotter and removing if you like it less spicy. Chop the sweet potato, pepper, broccoli and aubergine into small bite size pieces so that they will cook quickly.
Put a large pot on high heat, once hot add the chopped spring onion and fry on high heat for 4 mins stirring continuously. If it starts to stick add ½ tsp of water and stir any part sticking to the bottom of the pot. Add the chopped garlic, ginger and chilli and fry for 2 mins stirring regularly. Add 1 tsp of water if it starts to stick and incorporate any part that is sticking. The spring onions should be starting to brown and the garlic is going golden.
Add the chopped broccoli, sweet potato, aubergine and pepper together with the salt, curry powder, toasted spices & coconut, ground black pepper and tamari and 50 ml of the veg stock and mix well. Putting the lid on the pot, turn the heat down to medium and leave to cook for 10 mins, stirring occasionally.
Add the light coconut milk, red lentils, remaining veg stock or water, tamarind pulp or else lime & sugar and stir well. Turn the heat up high and bring to the boil with the lid on.
Once it boils, reduce to a simmer and leave to cook for 25 mins, stirring regularly to ensure the lentils don’t stick to the bottom of the pot.
Check the seasoning and add more salt, pepper or lime juice if necessary.
Roughly chop the fresh coriander
Remove from the heat and add the coriander (or similar fresh herb) before you serve. Garnish each bowl with a generous dusting of pickled ginger