Peel the onions and thinly slice them. Scrub the sweet potatoes and chop them into bite-size chunks (you can peel them if you like, but they’re just as delicious skin-on). Peel and dice the carrots. Peel the garlic cloves and crush or finely grate them. Peel and grate the ginger.

Warm a large, dry pan for 2 mins over a medium high heat. Scatter in the cashews and cook for 2-3 mins, stirring often, to toast. Tip the toasted nuts out of the pan onto a plate and set aside.

Pour 1 tbsp oil into the pan. Slide in the sliced onions and fry, stirring often, for 5-6 mins, till softened and golden at the edges.

Reduce the heat under the pan to medium. Add the sweet potatoes and carrots. Stir in ½ -1 tbsp Goan curry paste (use less or more, depending on how hot you like your food), and the garlic and ginger. Continue to cook for a further 2-3 mins, stirring frequently.

Drain and rinse the chickpeas. Shake dry and tip into the pan. Pour in the dried red lentils and crumble in the stock cube. Cover with 1 ltr boiling water. Stir, bring to the boil, then reduce to a gentle simmer and cook for 20 mins.

Meanwhile, trim the courgette and chop it into bite-size chunks. Trim any thick cores out of the kale and roughly shred the leaves. Crush or finely chop most of the toasted cashews, leaving a few larger pieces.

When the curry has cooked for 20 mins, stir in the courgette and cashews, and give everything a good stir. Cook for a further 15-20 mins, till the courgettes, sweet potatoes and carrots are tender.

When the dish has 5 mins left on the cooking time, stir in the shredded kale leaves. Continue to cook till the leaves are wilted.

Taste the curry and add a little salt or pepper if you think they’re needed. Ladle into a couple of warm bowls and serve.