Step 1

In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.

Step 2

Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.

Step 3

Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.

Step 4

Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.

Step 5

Add the kidney beans, green lentils and 2.5 cups of boiling water.

Step 6

Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)

Step 7

Remove from the heat. Stir in the cream and butter until melted in.

Step 8

Let set for about 5 minutes before serving.

Step 9

Scatter with coriander (cilantro) leaves after dishing it up.