Ingredients

Steps

• Heat the olive oil in a frying pan over a medium heat.
• Fry the sliced onion and chopped garlic for two minutes until soft.
• Stir in the spices and cook for an additional two minutes.
• Add the tomato purée, 100g of lentils, and 50ml of vegetable stock.
• Bring the mixture to a boil and simmer for five minutes.
• Stir in 50ml of double cream and season with salt and pepper.
• Serve the curry in a warm bowl with two warm chapattis.