Serves 4

  1. In a large pan fry onions, garlic, ginger in coconut oil for 10 minutes until soft.
  2. Add lentils, coconut bar roughly chopped, then vegetable stock.
  3. After 6  minutes of cooking over medium heat, add the aubergines and stir
  4. After 10 minutes, add the tomatoes, courgette, lemon zest, tamari sauce.
  5. After 6 minutes, turn off the heat and add the lime, fresh herbs, chilli. Stir and taste.

Top with nuts, and serve it with cauliflower rice or basmati rice.