Put the lentils and 2 cups of the vegetable stock in a medium pot. Bring to the boil, then reduce heat, cover and simmer for 20 minutes until lentils are done and most of the liquid has gone. Don't drain it. Save it for later.

Heat up the oil in a large pot, add the onions and cook for 5 minutes until onions turn transparent and start to brown.

Stir in the minced garlic, ginger and chilli, then fry for a minute. Stir in the cumin, coriander, curry powder and turmeric. Fry for a further minute, stirring constantly.

Stir in the green beans, fry for 2 minutes. Add the eggplants and marrows. Fry for a further 2 minutes, stirring constantly.

Add the can of tomatoes and the remaining cup of vegetable stock. Bring to the boil, then reduce heat and simmer for about 10 minutes. Stir in the cooked lentils and cook for a further 5-10 minutes till vegetables are mostly cooked through.

Season to taste with salt & pepper. Add the desiccated coconut, stir thoroughly and cook for a further 5 minutes.

Serve with blanched spinach on a bed of basmati rice, sambals and chutney. Garnish with coriander leaves.