What we provide:

150g red lentils

1 medium courgette

1 carrot, grated

6 tbsp sultanas

1/2 apple

200ml coconut milk

large handful fresh coriander

2 onions

2 tsp black mustard seeds

veg stock cube

From your pantry:

4 cloves garlic

2 thumbs ginger

2 tsp ground cumin/mild curry powder

6 tbsp neutral oil/butter

6 tbsp gram flour/plain flour

4 tbsp apple cider vinegar

2 tbsp brown sugar

generous pinch of salt

Cooking Instructions

Start the Chutney

Combine sultanas, grated apple, vinegar, 4 tbsp water and brown sugar in a small pan. Simmer 10–15 mins until thick and jammy. Mash with a fork and set aside.

Heat 2 tbsp oil in a large pot. Add mustard seeds until they pop, then add onions for 3–4 mins. Stir in garlic, ginger, turmeric and cumin for 1 min until fragrant.

Add rinsed lentils and coat in the spices. Pour in stock and coconut milk. Bring to a boil, then cover and simmer 15–20 mins until soft and creamy. Season with salt.

Grate the courgette and squeeze it tightly over the sink to remove as much water as possible — this is the secret to crispy fritters!

Mix squeezed courgette, sweetcorn, flour, 1 tsp cumin and salt. Add 2–4 tbsp water for a thick batter. Fry spoonfuls in 2 tbsp oil for 3–4 mins each side until golden.