A warming curry in the South Indian style, flavoured with aromatic fresh ginger, cumin and coriander.
In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally.
Add the spices and salt and stir well. Stir in the water, lentils and coconut milk. Allow the mixture to simmer over a low heat, covered, while stirring occasionally for 10 minutes.
Stir in the courgette and tamari, cover and cook until the courgette and lentils are tender. Add more water to reach the desired consistency. Taste-test, then stir in the coriander. Serve the curry with white or brown basmati rice to round out this comforting meal.