Coconut, Raisin and Lentil Curry

This is a lovely mild and slightly sweet curry which suits my taste. If you like yours a bit hotter just add some fresh chilli. I served mine with basmati rice and spicy chutney. 

To make the curry: serves 2 small portions

1/3 onion 

140g of red split lentils 

1 1/2 tblsp of mild curry paste 

70g of raisins 

Half a small tin of coconut cream 

A tsp of coconut oil

Water

In an oven proof dish fry off the sliced onion in the coconut oil until soft. Add the curry paste and fry the spices a little. Then add all the other incredients and stir. Pour in enough water to cover two inches above the lentils. Cook on at 180oc for 1-2 hours or until the lentils have soaked up most of the liquid. Alternatively you could cook at a higher heat for less time but I think this curry is best slow cooked.