- 2 tablespoon olive oil
- 1 medium onions, cut into rough wedges
- 2 tablespoon curry paste
- 425ml vegetable stock
- 375g frozen vegetables
- 50g red lentils
- 100g brown rice
- 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 instruction. Drain well Serve the curry and rice together.
To freeze, allow the curry to cool completely then transfer to a freezer container and freeze for up to 3 months. Thaw completely and reheat gently in a pan with a splash of stock, until piping hot