Back home
Ingredients
Method
- 2 tbsp sunflower oil
- 2 onions, cut into wedges
- 4 tbsp curry paste
- 850g veg stock
- 750g mixed frozen vegetables
- 100g red lentils
- 200g basmati rice
- ½ tsp turmeric
- Handful of raisins and roughly chopped parsley
- Heat the oil in a large pan, and cook the onions on a high heat until browned. Stir in the curry paste, and cook for another minute. Pour in a little stock to sizzle, and scrape away and burned bits from the bottom of the pan, then add the rest of the stock.
- Stir in the frozen vegetables, and stir. Cover the pan, and cook for 5 minutes. Add the lentils, and cook for another 20 minutes until soft.
- Cook the rice according to pack instructions, adding the turmeric to the cooking water to colour and flavour the rice. Drain well. Season the curry and toss over the raisins and parsley, and serve with the rice.
45 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box
