Heat a dash of oil in a saucepan, and add the minced garlic and chopped chilli. Cook for a few minutes over a medium heat, until fragrant, then add the diced sweet potato and Thai curry paste. Cook for a few more minutes.

Next add the red lentils, coconut milk and vegetable stock. Bring to a simmer, and allow to cook for around 20 minutes, until the lentils and sweet potato are soft. You'll need to stir occasionally to stop the lentil curry from sticking.

To make the toasted cashew nuts, just add some cashews to a dry frying pan, and cook for a few minutes over a medium heat, stirring regularly to prevent burning. Keep an eye on them, as once they start to turn golden, they can burn quickly.

Serve the lentil Thai curry topped with the toasted cashews and fresh coriander (cilantro). I served mine with rice.