Beef curry lentil on stove top

500-600 g diced beef
2 tsp curry paste (Patak's tomato & coriander)
2 tsp light olive oil
1 brown onion
2 garlic cloves, crushed
2 tsp fresh ginger
1 cup split red lentils
2 cups of beef stock
1 can light coconut milk 400ml
coriander leaves to serve (optional)




Place beef and curry paste in a glass or ceramic bowl, and turn to coat.  Heat half the oil in a sauce pan over medium heat.  Add the beef and cook, until brown.  Transfer to plate.


Heat the remaining oil in the pan over medium-low heat.  Add onion, garlic and ginger and cook, stirring occasssionally, for 2 minutes until onion softens.


Add the lentils, stock, coconut milk and a little water to the pan.  Bring to the boil over high heat.  Reuce heat to medium and simmer for 10 minutes.  Return the beef to the pan and simmer for a further 8 minutes or until tender.  Stir in the chopped coriander.


This is nice with naan bread!