EASY LENTIL CURRY

 

EASY LENTIL CURRY

 

Serves 4

Points per serving : 6½

 

2 medium onions, cut into rough wedges

4 tbsp curry paste

850 ml vegetable stock

750g stewpack frozen vegetables

100g red lentils

200g basmati rice

¼ tsp turmeric

25g raisins

chopped parsley

 

Heat the oil in a large pan.  Add the onions and cook for about 8 minutes 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 hte pan.  Gradually pour in the rest of the stock.

 

Stir in 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, add the raisins and chopped parsley, then serve with the rice.

 

Serve with poppadums, naan, mango chutney etc adding points for these as necessary.