Step 1

Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes.

Step 2

Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper.

Step 3

Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside.