Rinse the lentils thoroughly to remove excess starch and soak them in water for about 30 mins. Drain and set aside.

Heat the oil in a saucepan over a medium heat. Tip in the onion, garlic and ginger and cook for 5 mins until the onions become translucent.

Stir in the tomato purée and spices and cook for another minute until fragrant.

Pour in the chopped tomatoes, stir and season with salt to taste, then cook for 5 mins. Add the soaked lentils and enough water, around 600ml (if cooking for 4), to cover the lentils and bring the mixture to the boil. Once boiling, reduce the heat to low and cover the pan. Let the lentils simmer for about 40-50 mins until cooked. Stir occasionally to prevent sticking and add a splash of water if needed.

While the lentils are simmering, cook the rice following pack instructions.

Once the lentils are cooked, taste and adjust the seasoning if needed, then stir in the cream. Let the curry come to a simmer, then serve with rice and coriander scattered over.