Ingredients
- 2 tbsp sunflower oil
- 2 medium onions, cut into rough wedges
- 4 tbsp curry paste
- 850ml vegetable stock
- 750g stewpack frozen vegetables
- 100g red lentil
- 200g basmati rice
- turmeric
- handful of raisins and roughly chopped parsley
- poppadums and mango chutney, to serve
Method
- STEP 1
Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
- STEP 2
Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
- STEP 3
While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
- STEP 4
Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.