Fry the onions, chilies and garlic in the rapeseed oil with a pinch of salt, soy sauce and ginger. Cook for 3-4 minutes.
Add in the chopped mushrooms and aubergine and stir, cook for 3-4 minutes until they begin to turn soft.
Add in the chopped tomatoes, white wine vinegar and mix, then stir in the spices and chopped coriander.
Pour in the lentils and stir well.
Meanwhile, place a medium sized saucepan on a medium heat, pour in the water and wait for it to start simmering, then add in the quinoa and cook until nearly all the water is absorbed and the quinoa is nice and fluffy. (You can choose to cook the quinoa in vegetable stock also if you prefer, this does add a bit more taste and flavour.)
Add in the chickpeas and stir well.
For the coconut milk, separate the cream from the water and add the coconut cream to the curry. Mix well to full combine.
Allow the curry to simmer for about 20 minutes until the lentils are nice and soft.
Serve the curry on a bed of quinoa then top with a little Greek yoghurt.