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Easy peasy lentil curry
- 2 tbsp sunflower oil
- 2 medium onions , cut into rough wedges
- 4 tbsp curry paste
- 850ml vegetable stock
- 750g stewpack frozen vegetables
- 100g red lentils
- 200g basmati rice
- handful of raisins and roughly chopped parsley
- poppadoms and mango chutney, to serve
Directions:View on BBC Good Food
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