Easy Red Lentil Vegetable Curry

Heat the sunflower oil in a large saucepan or deep skillet over medium-high heat. Add the onion wedges and cook for 7 to 8 minutes, stirring often, until softened and lightly golden. Stir in the curry paste and cook for 1 minute, then pour in a small splash of the vegetable stock, scraping up any browned bits from the bottom of the pan. Add the remaining stock and bring to a gentle simmer.

Add the frozen mixed vegetables, cover, and simmer for 5 minutes. Stir in the red lentils, reduce the heat to medium-low, and cook uncovered for 15 to 20 minutes, stirring occasionally, until the lentils are tender and the vegetables are fully cooked. Add a little extra water or stock if the curry becomes too thick.

While the curry cooks, prepare the basmati rice according to the package instructions. Add a pinch of turmeric to the cooking water to give the rice a warm golden color, then drain or fluff the rice when done.

Season the curry to taste with salt. Stir in the raisins and chopped parsley just before serving. Spoon the turmeric rice onto plates or bowls, top with the curry, and serve with poppadums and mango chutney on the side.