Dhal with chutney yoghurt

Ingredients

• 1 tablespoon peanut oil
• 1 brown onion (200g), sliced thinly
• 2 centimetre piece ginger (10g), grated
• 2 teaspoons brown sugar
• 1/3 cup (75g) korma curry paste
• 1 teaspoon each ground cumin, turmeric and sweet paprika
• 400 grams canned diced tomatoes
• 250 grams cherry tomatoes
• 1 cup (250ml) water
• 1 cup (250ml) coconut milk
• 400 grams canned brown lentils, rinsed, drained
• 400 grams canned chickpeas (garbanzo beans), rinsed, drained
• 2 tablespoons coarsely chopped fresh coriander
• 2/3 cup (190g) greek-style yoghurt
• 1 tablespoon mango chutney