Finely chop the onion, garlic and ginger. Add these into a hot pan with some oil along with the Curry paste and cumin seeds. Cook gently for 3-4 minutes.

Add the lentils into the pan and all of the stock to the pan, bring to the boil and simmer gently for 20 minutes.

Add the sultanas and cook for a further 10 minutes, Then squeeze in the juice of half a lime (use more if you prefer).

Serve into bowls and you each with a large spoonful of yogurt and a sprinkling of mint. You can serve with warm chapattis