This is yummy, easy and healthy. What more can I say.
Serves 4
Ingredients
2 tbsp sunflower oil
2 medium onions, cut into rough wedges
4 tbsp curry paste
850 ml vegetable stock
750g stewpack frozen vegetables
100g red lentils
200g basmati rice
Turmeric
Handful of raisins
Roughly chopped parsley
Poppadoms and mango chutney to serve
Instructions
- Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until golden brown.
- Stir in the curry paste and cook for a minute.
- Slowly pour 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 instruction, 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.
Note: I used fresh vegetables instead and fried them off with the onions. I used butternut squash also which I parboiled before frying.
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