Lentil Curry

• 2 tbsp sunflower oil or alternative vegetable oil
• 2 medium yellow onions, cut into rough wedges
• 4 tbsp curry paste
• 850ml vegetable stock
• 750g frozen vegetables suitable for stews
• 120g/2 cups red lentils
• 200g basmati rice
• 2 cloves garlic, finely minced
• 1 teaspoon fresh ginger, freshly grated
• 1 tsp. turmeric
• 1 tbsp garam masala powder
• a handful of raisins
• a handful of roughly chopped parsley
• mango chutney

Preparation:

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.
2. 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.
3. Stir the frozen vegetables, cover and simmer for 5 minutes.
4. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
5. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
6. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.