Rinse lentils and cook on low heat for 20 minutes or until soft, adding more water if required during cooking. Remove lentils and rinse and dry the saucepan. Heat the olive oil and cook garlic and ginger on low heat for about 1 minute. Add curry paste and cook for 30 seconds.
Remove from heat, stir in lentils and chutney, cool and then add mint. Spoon into a serving bowl and top with the yoghurt and coriander.