Heat a large saucepan over medium heat with the oil, ginger, cinnamon, mustard seeds and peppercorns. Cook for 4-5 minutes.
Add the mushrooms and saute for 5 minutes, before adding the beans
Cook for another 4 minutes before adding the chopped tomatoes, lentils, paste, coconut milk and seasoning
Simmer for 15 minutes and serve with chopped almonds