Lime & coconut dhal

• mild curry paste tbsp
• coconut cream160ml ml
• lime zest

  plus a squeeze of juice

• brown sugar1 tsp
• lentils400g g

  drained

• coriander

  plus extra to serve

• naan bread2

  cut into fingers

Step-by-step instructions

1. 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.