Step 1

Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften.

Step 2

Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes.

Step 3

Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools.

Step 4

To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander.