Lentil and Cauliflower Dhal

1. Heat the oil in a pan and fry the onions until soft, then add Shemin’s Curry Paste with 3-4 tablespoons of water and fry gently for 2-3 minutes.
2. Add the cauliflower, split peas and coconut milk, then fill 1 empty coconut milk tin with water and add to the pan. Season, bring to the boil, then lower the heat and simmer for 40 – 50 minutes, stirring occasionally. If the liquid reduces too much, add a splash of water.
3. Season to taste, stir in the lemon or lime juice and coriander. Serve with boiled rice and naan bread.