- 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
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.