Our fast, cheap and healthy vegetarian lentil curry, is comforting and full of flavour. It’s also low in fat and freezable for speedy midweek meals.
Prep:5 mins
Serves 4
2 tbsp sunflower oil2 medium onions, cut into rough wedges4 tbsp curry paste850ml vegetable stock750g stewpack frozen vegetables100g red lentil200g basmati riceturmerichandful of raisins and roughly chopped parsleypoppadums and mango chutney, to serve
STEP 1Heat 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 2Stir 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 3While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.STEP 4Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.
