1In a large deep frying pan, heat half oil on high. Brown mince 6 to 8 mins, breaking up lumps as it cooks. Remove from pan, set aside.
2In same pan, heat remaining oil on high. Saute onion, garlic and ginger 1 to 2 mins until tender.
3Add curry paste and sugar. Cook 1 to 2 mins, stirring, until fragrant. Return meat to pan. Add potato, tomato, lentils and peas. Cook 40 to 45 mins until potatoes are cooked through. Season to taste.
4Reserve 1 cup mixture for lunch. Top with coriander and accompany with hot pappadums.
Photo: Bauer/Rob Shaw