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