• Thumb piece ginger, finely chopped
• 1kg Moules, cleaned
• ½  tbsp turmeric powder
• 2 red chilli and 1 green chilli, finely chopped
• juice of 1 lime
• ½  tbsp coriander seeds
• ½  tbsp cumin seeds
• 100g Coconut Cream with 400 ml boiling water
• 1 stock cube
• ½ tsp ground pepper
• 1 tbsp vinegar
• 1 ½ tsp sugar
• 100g green lentils, cooked
• 1 medium onion, sliced finely
• 3 cloves garlic, finely chopped
• 1 Carrot, diced
• 1 Courgette, diced
• 150g Chestnut mushrooms, chopped into chunks
• 30g toasted cashew nuts

Method

• Prepare the moules, tapping each one to ensure that it closes. If it doesn’t, discard it.
• Add some oil to a large pan/wok and heat.  Once hot, add onion and cook for 2-3 minutes.
• Add garlic, chilli, ginger, cumin seeds, coriander seeds, pepper, vinegar, sugar and turmeric and cook for a further 3-4 minutes.
• Boil the kettle and make up the coconut cream mixture and crumble the stock cube into it.
• Add the lentils along with the Coconut Cream mixture and bring up to a boil.
• Add all the vegetables and lower to a simmer for a further 5 minutes
• Add the moules bring up to a simmer and cover for 3-5 minutes, stirring as required to ensure that all moules are cooked and opened
• Just before serving mix in the toasted cashew nuts
• Discard any moules that haven’t opened.