1. Heat the oil in a pan and fry the onions until soft, then add Shemin’s Curry Paste with 3-4 tablespoons of water and fry gently for 2-3 minutes.
2. Add the cauliflower, split peas and coconut milk, then fill 1 empty coconut milk tin with water and add to the pan. Season, bring to the boil, then lower the heat and simmer for 40 – 50 minutes, stirring occasionally. If the liquid reduces too much, add a splash of water.
3. Season to taste, stir in the lemon or lime juice and coriander. Serve with boiled rice and naan bread.
This is one of the best Dhal recipes we have ever cooked. So deliciously creamy, and so simple. It has such a unique, moreish taste and makes for the perfect side dish or main event when served with steaming rice and naan bread.