Fry the onions and garlic in olive oil on medium to high heat until browned.
Stir in the curry paste and fry for a further 1-2 minutes
Add the lentils and fry for 2 minutes (make sure not to burn - turn down the heat if you need to)
Add chopped carrots and peppers, mix well
Add approximately 3 cups of water followed by 1 tin of tomatoes and two handfuls of cherry tomatoes
Bring to the boil and then summer for 20 minutes, make sure to stir every few minutes as lentils can stick to the pan. Add water if you feel the curry is becoming dry
Add coconut milk and leave to simmer for a further 10 minutes.
Add greens (kale, spinach, peas) if you like.
Serve with rice of your choice and top with Good4U Salad Topper Garlic & Chilli