Step 1

Place the lentils in a sieve and rinse under cold running water until the water runs clear. Drain well.

Step 2

Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring often, for 6 minutes or until it softens. Stir in the mustard seed and cook, stirring, for 30 seconds or until they pop. Add curry paste and garlic, and cook stirring, for 1 minute.

Step 3

Add lentils, stock, water, curry leaves and pepper. Increase heat to high and bring to the boil. Reduce heat to low and cook, partially covered, stirring often, for 5 minutes.

Step 4

Stir the potatoes into the curry. Cover and cook, stirring often, for a further 20 minutes or until the potatoes are just tender. Taste and adjust the seasoning if necessary. Serve sprinkled with the coriander.