red lentil curry

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)




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

Add lentils, stock, and coconut milk.  Bring to the boil over low high heat.  Reduce heat to medium and simmer for 10 minutes.  Add a little water if necessary. Stir in the chopped coriander. 



This is nice with some naan bread.