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Method
Step 1
Melt the butter in a saucepan over medium heat. Add the silverbeet stems and onion. Cook, stirring, for 2 mins or until the onion softens. Add curry paste and cook for 1 min or until aromatic.
Step 2
Add the lentils, tomato, coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender. Stir in the silverbeet leaves. Cook for 5 mins or until silverbeet leaves are just wilted.
Step 3
Divide the lentil mixture among serving bowls and serve with yoghurt, coriander, pappadums and lime cheeks.
