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Korma coconut curry with lentils

15 minutes

Korma coconut curry with lentils

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T rice bran oil or ghee
1 70 g sachet of korma paste
1 400 g coconut milk
1 400 g lentils
fresh coriander, chopped
1 small red onion, sliced
1 small red chilli, chopped
Basmati rice

Method

Heat the oil or ghee in a saucepan over a medium to low heat.

Add the korma paste and fry for 10 seconds, or until fragrant.

Add the coconut milk and whisk lightly. Simmer for 10 minutes.

Add the drained and rinsed lentils. Simmer for a further 5 minutes.

Serve hot with chopped coriander, thinly sliced red onions, fresh chilli and Basmati rice or naan bread.

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Korma coconut curry with lentils

Korma coconut curry with lentils

Ingredients

Method