Step 1

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.

Step 2

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.

Step 3

While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.

Step 4

Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.