Butternut and Root Vegetable Coconut Curry

In a large saucepan heat the oil and scatter in the cumin seeds. Toast them for about a minute until they just sart to change colour.
Add the garlic and onions and gently cook them until they are translucent.
Add the ginger, coriander, turmeric, curry powder, chilli flakes and salt.
Stir in the chopped tomatoes making sure that all the ingredients combine well.
Add the chopped sweet potato, butternut, brinjal, potato and carrots.
Stir in the coconut milk, coconut cream and allow to simmer at a medium heat for about 45-50 mins, covered.
Stir intermittently, when the potatoes are fork tender, turn the heat down and gently stir in the lentils and fresh coriander. At this stage, season with freshly ground salt and black pepper according to your taste. Allow to cook for a further 5-10 mins, then remove it from the heat.
Serve it steaming hot with cooked basmati rice, a couple of lime wedges and fresh coriander. Some side sambals and naan bread will go down a treat too.

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