Heat oil in a saucepan and saute onion for 1-2 minutes or until tender. Stir in curry powder and cook for a further minute.
Stir in Edgell Brown Lentils and diced tomatoes, simmer for 10 minutes.
Stir in coconut milk and serve with naan and natural yoghurt.
Edgell brown lentils are already cooked and ready to use.