1 carrot, peeled and finely chopped
2 celery sticks, chopped
few coriander leaves, to garnish (optional)
1 garlic clove, finely chopped
1 knob fresh root ginger, peeled and finely chopped
Β½ onion, finely chopped
3 tomatoes, roughly chopped
400ml/14fl oz coconut milk (or use ΒΌ block coconut cream, melted in 200ml/7fl oz boiling water)
pinch dried chilli flakes, to garnish
150g/5oz green lentils from a tin, drained, divided
25g/1oz polenta
100²µ/3Β½΄Η³ϊ red lentils
salt and freshly ground black pepper
1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)
pinch coriander seeds, toasted and lightly crushed, to garnish (optional)
pinch cumin seeds, toasted and lightly crushed, to garnish (optional)
2 tbsp olive oil
1 tbsp olive oil
1 tsp paprika
vegetable oil, for deep frying
100²µ/3Β½΄Η³ϊ cockles, from a jar, drained