Boil a kettle

Preheat your grill to a medium-high heat

Peel and finely slice your brown onion[s]

Add your creamed coconut to a mug and cover with boiled water (this softens the naturally hard cream)

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium heat

Once hot, add half the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 5 min or until softened

While the onion softens, rinse your red lentils in a sieve under cold running water

Dissolve your vegetable stock mix in 350ml boiled water

Drain and rinse your chickpeas

Once the onion has softened, add your curry powder to the pan and cook for 1 min

Add the rinsed red lentils and drained chickpeas

Add the vegetable stock and softened creamed coconut and cook for 15-20 min or until all the water is absorbed and the lentils are tender and porridge-like in consistency – this is your dal

Tip: Add a splash of boiled water if it's looking a little dry!

While the dal is cooking, slice your flat white mushrooms into wedges

Add the mushroom wedges to a tin foil-lined baking tray with the remaining sliced onion, a small drizzle of olive oil and a pinch of salt and place under the grill for 5-10 min or until nicely charred (keep an eye on them to make sure they don't burn) – this is your crispy mushroom & onion

Tip: Cooking for 3 or more? You may need to do this in batches!

Meanwhile, peel and roughly chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and roughly chop (or grate) your ginger

Chop your coriander finely, including the stalks

Grind the chopped garlic and chopped ginger in a pestle & mortar with a pinch of salt until you're left with a smooth paste, then transfer the paste to a mixing bowl

Add the chopped coriander, your rice vinegar, chilli flakes (can't handle the heat? Go easy!), a pinch of sugar and 3 tbsp olive oil to the paste and mix to combine – this is your coriander chutney

Tip: If you don't have a pestle & mortar, chop everything very finely

Taste the dal for seasoning, adding more salt and pepper if needed

Serve the dal topped with the crispy mushroom & onion – this is your crispy mushroom dal

Dollop the coriander chutney all over

Enjoy!