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Put the onion, garlic, chilli, carrot and ginger in a food processor and blitz to a smooth paste.
Heat the oil and butter in a medium saucepan over a medium heat and cook the veg paste for 4-5 mins until fragrant and starting to soften. Add the curry paste and cook for 1 min more, then add the lentils and stir to combine.
Pour in the coconut milk, and bring to the boil. Crumble/Stir in the vegetable stock.
Reduce the heat to a simmer and cook for 10 mins until thickened and creamy. Add the peas in the final 5 mins, and season well.
Stir in most of the coriander, then divide the curry between four bowls along with the rice. Sprinkle over the remaining coriander and top with the yogurt to serve.