Add the diced onion and sweat until translucent, stir in the ginger, garlic and chilli.
Add the grated courgette and carrot and sweat on a high heat for 5 minutes.
Add the turmeric, cumin, vegan korma paste, ground almond and desiccated coconut, stirring over the heat until it is fully incorporated.
Pour in the red lentils and vegan vegetable stock. Cover with a lid and simmer on a low heat for 40 minutes, stirring periodically, or until the lentils are soft.
Remove from the heat, season with salt and pepper to taste, and stir in the Plain Unsweetened.
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