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:

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.
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.
3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.