Cook your dried lentils according to instructions on the pack. I cooked mine for 30 minutes on medium high heat. When cooked, drain and set aside.
Boil the carrots in salted water, add in the baby corns and peas when the carrots are starting to go soft, and simmer for 10 minutes.
Heat a little olive oil in a frying pan and add the chopped onion. Cook until soft, transparent and the edges are turning golden.
Add the tinned tomatoes, garlic, sliced mushrooms and all the spices and cook for 15 minutes, stirring in between.
Stir in the lentils, carrots, baby corns and peas, add this point you can add a little bit of the vegetable stock to make the sauce a little thinner. Stir in the coconut milk and simmer for further 15mins.
Serve with rice, quinoa or zucchini noodles, seasoned with finely chopped coriander, or other herbs of your choice.