Creamy Coconut Lentil Curry

1. Heat the oil in a pan and gently cook the onions until they begin to turn brown.
2. Add Shemin’s Indian Curry Paste with the 100ml of water and tomato puree. Simmer for a couple of minutes until aromatic. Pour in the coconut milk and simmer for another minute.
3. Add the lentils and chickpeas, then simmer for 15 minutes. Stir in the spinach and cook to wilt.
4. Add the garam masala and lime juice to taste, check the seasoning. Garnish with chillies  and fresh coriander (optional). Serve with naan and/or rice and of course, Shemin’s Indian Breads!

Tip: If using our Goan Indian Curry Paste you can leave out the Garam Masala.