Peel and chop the onions and carrots and fry in vegetable oil until softened. Chop the chillies, grate the ginger and crush the garlic.
Once the onions and carrots are softened add the chilli, garlic, ginger and spices and cook gently for a further 5 minutes. Add the peppers, potato, chickpeas and lentils and stir well until coated in the spices.
Just cover with water and simmer gently until the vegetables are cooked (approximately 20 minutes) and most of the water has been absorbed (checked the potatoes and carrots are cooked through). Finish by adding the coconut milk, mango chutney and seasoning. garnish with chopped coriander.