In a pan, place the coconut oil, grated ginger, chopped garlic and chopped chilli.
Add the curry powder and turmeric. Stir and let it toast for 1-2 minutes.
Cut the courgette and carrot into cubes. Add these vegetables to the pan with the spices and let them fry for about 3 minutes, stirring occasionally.
Add the previously soaked (drained) lentils as well as the tomato pulp, coconut milk, water and salt. Cover and let cook for around 25 minutes over low heat.
Meanwhile prepare the rice. In a small saucepan, mix the jasmine rice with the hot water and salt. Cover and let cook over low heat for about 15 minutes.
Serve the lentil curry with cooked jasmine rice. Finish with chopped parsley, toasted cashews and a slice of lime.
