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Ingredients

Method

  • STEP 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 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.

Recipe from Good Food magazine, January 2011

Goes well with

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A star rating of 4.3 out of 5.13 ratings
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