Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable Nutrition per serving(432k calories, protein 14.0g, carbohydrate 76.0g, fat 10.0g, saturated fat 1.0g, fibre 6.0g, salt 1.38g)
Ingredients(Serves 4)
sunflower oil
2 medium onions, cut into rough wedges
curry paste
850 ml vegetable stock
750 g stewpack frozen vegetables
100 g red lentils
200 g basmati rice
turmeric
handful of raisins and roughly chopped parsley
poppadoms and mango chutney, to serve
Method
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.