Recipe by Brian Holley
For those of you who cook curries, this will appeal as it is so simple and quick. Made with left over curry sauce and lentils. Serve with crusty bread or buttered toast for a tasty dish, hot or cold.
- 1 pint curry sauce
- 1 cup dahl, left over from your curry
- 1 chicken stock cube
- 2 ounces fresh single cream