Louise’s Lentil and Chickpea Curry

Louise’s Lentil and Chickpea Curry

2 tbsp sunflower oil

2 medium onions, cut into rough wedges  

4 tbsp curry paste

850ml vegetable stock

400g tin of chickpea

100g red lentils   

handful of raisins

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.
2. 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.
3. Stir the chickpeas, cover and simmer for 5 minutes.
4. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
5. Serve with rice or poppadoms.