Easy lentil curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp sunflower oil
- 2 medium onionscut into rough wedges
- 4 tbsp curry paste
- 850ml vegetable stock
- 750g stewpack frozen vegetables
- 100g red lentil
- 200g basmati rice
- turmeric
- handful of raisinsand roughly chopped parsley
- poppadumsand mango chutney, to serve
Nutrition: per serving
- kcal498low
- fat11glow
- saturates1g
- carbs78g
- sugars18g
- fibre6ghigh
- protein19g
- salt1.21glow
Method
step 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.
step 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.
step 3
While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
step 4
Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.
