- Put a tablespoon of oil in a saucepan and cook the garlic and onion until tender.
- Add the lentils and sauté.
- Then add the tomato, coconut milk, curry, cumin and salt and cook for about 15 minutes over medium heat to thicken the stew. Remove and set aside.
- Meanwhile, fry the Extra Crispy Pop’s in the deep fryer for 3 minutes at 180°C.
- Serve the curry with the Extra Crispy Pop’s on top and add a pinch of fresh chopped parsley.
Also try the recipe with the Pop’s with Smoky Touch.