Serves 8
1-2 tbsp mild curry paste
160ml can coconut cream
Zest of 1 lime
1 heaped tsp brown sugar
500g Puy lentils, cooked
Handful chopped coriander
2 warmed naan breads
1. Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest,
brown sugar and Puy lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning.
2. Stir through the coriander and serve with warmed naan breads, cut into fingers. Sprinkle extra coriander on the dal if you like. Great warm or at room temperature.