Instructions

1. Thinly slice the onion, then finely chop the garlic, ginger and carrot.
2. Peel then cut the sweet potato into bite-sized chunks.
3. Rinse the lentils under running water, then drain.
4. Cut the broccoli into chunks.
5. Heat the oil in a saucepan and fry the onion for 5 minutes. Add the ginger, garlic and carrot pieces.
6. Stir, then add all the spice seeds and stir for a minute. Add the turmeric and chilli powder, stir for a few seconds then add the tomato purée and stir again.
7. Stir in the sweet potatoes and lentils, then pour over the chopped tomatoes. Using the tin add enough water to cover the veggies well. Season to taste, then add the star anise and bay leaf.
8. Bring to the boil and cook for 10 minutes.
9. Add the coconut milk and broccoli. If the curry is too thick, add some more water.
10. Cook for another 10 minutes or so.
11. When the curry is nice and creamy, the veggies are tender, turn off the heat and stir in the coriander leaves and lemon juice.
12. Serve warm.