- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 medium onions, cut into rough wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 tbsp curry paste
- 850ml vegetable stock
- 750g stewpack frozen vegetables
- 100g red lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 200g basmati rice
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- handful of raisins and roughly chopped parsley
- poppadums and mango chutney, to serve
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 cooked.
While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.