Heat the curry paste in a pan
for 1 min. Pour in the coconut
cream and stir to combine. Add the limezest, brown sugar
and lentils. Bring to
a simmer and cook for 10 mins, adding
a squeeze of lime juice and seasoning.
Stir through a handful chopped
coriander and serve with warmed
naan breads. Sprinkle
extra coriander on the dhal if you like.
Great warm or at room temperature.