1. Heat the oil or ghee in a large non-stick saucepan and place over a medium-high heat. Fry the onion for about 2 minutes or until pale golden brown, stirring continously. Add Shemins Curry Paste and 100ml of water and cook for ½ mimute. Add the sweet potatoes, carrots and green chilli, then cook together for 30 seconds, stirring continously.
2. Tip the lentils into the pan, add the chopped tomatoes and pour over the stock. Stir well and bring to the boil. Skim off any foam that rises to the surface with a spoon and discard. Add the salt, stir well and reduce the heat to low.
3. Simmer gently for 10 minutes. Add the cauliflower and cook for 10 minutes more or until the lentils are just tender and breaking apart. Add in the beans and cook for a further 8-10 minutes.
4. Finally, add Shemin’s Garam Masala, lemon juice and season to taste with salt and freshly ground black pepper.
5. Serve with fat free yogurt and freshly cooked basmati rice and Indian breads.

Tips:
1. You can an use any vegetables in this recipe.
2. Before cooking the lentils, bring them to the boil in a separate pan then rinse. This will clean them and stop so much foam rising to the top.
3. As we often say, a pro tip is to use our Seafood Curry Paste with vegetable and lentil curries. It has no seafood in it, and works perfect with these sorts of curries.