Curried Festive Veg Topped Tarka Dal

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium heat.

Add the korma curry paste and half the garlic. Stir together and fry for 30 secs.

Next, stir in the red split lentils, cook for 1 min more, then stir in the coconut milk, vegetable stock paste, water for the dal and sugar (see pantry for both amounts). 

Bring the lentils to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins.

At the same time, slide the veg baking tray onto the top shelf of your oven and roast until tender, 20-25 mins. Turn halfway through.

Stir the lentils regularly to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

Meanwhile, pop the naans onto another baking tray.

Spread over the remaining garlic and drizzle with a little olive oil. 

A few mins before the dal is ready, pop the naans into the oven to warm through, 2-3 mins.

Once you've put the naans into the oven, heat the butter (see pantry for amount) in a small saucepan on medium heat.

Once the butter has melted and is bubbling, add the chilli flakes (add less if you prefer less heat) and mustard seeds.

Fry the spices, continually stirring, for 1 min to temper them, then remove from the heat.