Serves 4 – 6

30ml oil
1 onion, diced
3 garlic cloves, crushed
15ml fresh ginger, finely grated
15ml curry paste
400g portabellini mushrooms, halved
1 x 410g tin chopped tomatoes
2 x 410g tins brown lentils, drained
45ml plain yoghurt or thick cream
30ml fresh coriander, chopped

To Serve (optional):
naan bread
toasted coconut

Heat the oil in a pan and gently fry the onion and garlic for 5-7 minutes. Add the ginger, curry paste and mushrooms and cook for 3-4 minutes. Stir in the tomatoes and lentils and simmer for 5 minutes. Top with yoghurt or cream and coriander. Serve with rice or naan breads, raita and/or toasted coconut.