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
lentils
200g
basmati rice
turmeric
handful of
raisins
and roughly chopped parsley
poppadoms
and mango chutney, to serve
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.
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
instructions, 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.
Per serving (serves 4)
432
kcalories,
protein 14g,
carbohydrate 76g,
fat 10 g,
saturated fat 1g,
fibre 6g,
salt 1.38 g
Recipe from Good Food magazine, February 2002.
http://www.bbcgoodfood.com/recipes/1306/easy-peasy-lentil-curry
The Dragon
Current stitching - Map of Durham
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