Red lentil curry

Feed your family for a fiver with this Thai red curry, served with Aegean tomato & basil pittas

You will need
1 x 175g jar Thai red curry paste
1 x 390g carton chopped tomatoes with basil & oregano
1 x 28g pack coriander, chopped
1 x pack Aegean tomato & basil pittas
1 x 500g pack dried red lentils
1 onion, peeled and finely chopped
2 tablespoons olive oil
1 pinch curry powder

Method
Preheat the oven to to 200°C, fan 180°C, gas 6.
Heat 1 tablespoon olive oil in a deep frying pan. Add the onion, and the coriander, reserving a little to garnish. Sauté for a couple of minutes and stir through 2 tablespoons Thai red curry paste. Add 200g dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes with basil & oregano, then simmer for a further 10 minutes, or until the lentils are tender.
Meanwhile, brush the Taste the Difference Aegean tomato & basil pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake for 5 minutes.
Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.