Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 1/3 cup masala curry paste, use hotter if you like
- 270 ml light coconut cream
- 400 g diced tomatoes
- 2 (400 g) cans brown lentils, drained and rinsed
- 3 cups chicken stock
- parsley
Directions
- Cook onion in oil till tender.
- Stir in curry paste - cook, stirring till aromatic - about 2 minutes.
- Add coconut cream - cook for 1-2 minutes.
- Add tomatoes, lentils and stock.
- Stir and bring to gentle simmer.
- Simmer 30 minutes.
- Season with salt and pepper.
- Serve and stir through chopped parsley.
© 2013 Scripps Networks, LLC. All Rights Reserved.