What you'll need:2 tbsp sunflower oil2 onions, cut into wedges4 tbsp curry paste850g veg stock750g mixed frozen vegetables100g red lentils200g basmati rice½ tsp turmericHandful of raisins and roughly chopped parsleyTime: 45 minsServes: 4MethodFirstHeat the oil in a large pan, and cook the onions on a high heat until browned.
What you'll need:
- 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
Time: 45 mins
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.
This recipe will go brilliantly with the powerful Tellurian 'Redline' Shiraz 2016. These two should be a winning combo!
There you have it -- a special recipe for Quick Lentil Curry!
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