Green Lentil Dhal with Coconut Sambal

Heat the coconut oil in a large saucepan, add the curry leaves and fry for 30 seconds until fragrant.

Add the onion and cook for 6 minutes until softened, then stir in the garlic, curry powder, and turmeric.

Add the tomatoes and cook for 2 minutes, then tip in the lentils, pour over the coconut milk and stock.

Bring to the boil, then reduce the heat and simmer for 25 minutes until the lentils are completely tender.

Season generously with salt and a squeeze of lemon juice.

Mix the toasted desiccated coconut with the sliced green chilli to make a quick sambal, and serve scattered on top of the dhal with rice or flatbreads.