Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 1/3 cup masala curry paste, use hotter if you like
• 270 ml light coconut cream
• 400 g diced tomatoes
• 2 (400 g) cans brown lentils, drained and rinsed
• 3 cups chicken stock
• parsley