Heat half the vegetable oil in a large casserole dish over a moderate heat, then sweat the onion for 4-5 minutes until softened. Add the garlic and ginger and continue to cook for a further 2-3 minutes. Add all the spices (apart from the chilli powder) and 1tsp of salt and stir well.
Add the lentils and mix well. Add the stock and bring to the boil, boiling vigorously for 5 minutes, then reduce to a simmer for 20-25 minutes until soft.
Heat the remaining vegetable oil in a frying pan and saute the carrot for 3-4 minutes, tossing occasionally. Add the chilli powder to the carrots, stir well and remove from the heat.
Adjust the lentils for seasoning and stir in the coriander. Spoon into a metal serving bowl and top with the carrot, then serve.
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