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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.

Recipe from Good Food magazine, February 2002

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A star rating of 4.2 out of 5.111 ratings
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