Easy Lentil Curry

• sunflower oil↗2 tbsp tbsp
• medium onion↗2

  cut into thick wedges

• curry paste↗4 tbsp tbsp
• vegetable broth↗850ml ml
• frozen vegetables (stewpack)750g g
• red lentils↗100g g
• basmati rice↗200g g
• turmeric↗
• a handful of raisins

  and coarsely chopped parsley

• poppadums

  and mango chutney, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the onion and cook over high heat for about 8 minutes until golden. Add the curry paste and cook for another minute. Gradually pour in a little broth so it sizzles, scraping the pan bottom, then add the rest of the broth.

2. 2

   Stir in the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer another 15‑20 minutes until the veg and lentils are tender.

3. 3

   While the curry simmers, cook the rice according to the packet instructions, adding turmeric to the cooking water. Drain well.

4. 4

   Season the curry with salt, add a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.