Preheat your oven to 180°C/356°F.

Peel the carrots and cut them into finger-length pieces. Transfer to a large roasting tray. Spoon over the cumin seeds and curry powder, season well with sea salt and black pepper. Drizzle over some oil. Use your hands to coat the carrots in the spices then spread out into a single layer. Roast in the oven for 35 minutes until completely tender and a little charred.

Meanwhile, finely chop the onion, garlic and ginger. Get a saucepan over a medium heat. Pour a glug of oil. Add the onion and cook for 5 minutes then add in the garlic and ginger. Cook for a minute more.

Add the turmeric and stir then add your lentils and give everything a good mix. Next, pour the hot water into the pan. Simmer the dahl away over a medium heat for 25 minutes, stirring occasionally until the lentils have absorbed the majority of the liquid, have completely broken down and are creamy.

Whilst the dahl and carrots cook add your chilli and coriander to a blender (save a small amount of coriander for garnish). Blitz until finely chopped then, add the desiccated coconut, 2/3 of the coconut yoghurt. Season with salt and black pepper. Blitz again to form a vivid green chutney to a drizzling consistency.

Cut the lime/s in half and squeeze the juice into the dahl, then add the rest of the coconut yoghurt, season with salt and pepper. Stir everything together, then divide between bowls. Top with the curried carrots, along with any roasting oils then spoon over the coriander coconut chutney. Scatter over the remaining coriander leaves. Next, tuck in and enjoy!