Silverbeet Dhal

1 bunch silverbeet, thoroughly washed and finely chopped, separate the stems from the leaves
20g butter
1 brown onion, chopped finely
75g korma paste
200g dried green lentils
400g canned chopped tomatoes
400g can coconut milk
20g coriander leaves, washed and chopped

Melt the butter in a frying pan over medium heat and add the onion and silverbeet stems. Cooking for 5 minutes or until the onion begins to soften.

Add korma paste and fry for 1 minute until aromatic.

Add the lentils, tomatoes, coconut milk and 1 cup water.

Bring to the boil, then reduce heat. Cover and cook for 20 minutes, stirring occasionally. Lentils should be tender with ready.

Stir in the silverbeet leaves and cook for 5 minutes or until the leaves have wilted.

Serve with rice, naan, papadums, greek yoghurt and coriander leaves and lime cheeks.