Name: Easy lentil curry
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Indian
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

Easy lentil curry

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.

50 min total 5 min prep 45 min cook 4 498 cal

Instructions

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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.
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.
3 While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
4 Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.