Kathryn’s curry

Serves 6.
In a heavy-bottomed cooking pot fry onions and garlic and ginger for 5 mins. Add curry paste and fry 5 mins. Add passata and stock and add all other ingredients. (But if using tinned chick peas, just add them 10 mins before the end.) Cook about 40 min stirring occasionally to avoid it sticking to base of pot.

• 2 onions
• 3 cloves garlic
• Ginger (equivalent of 3 cloves garlic)
• 2 tablespoons curry paste (Madras or Korma, depending how hot you want it to be)
• 500ml tomato passata 
• 400ml water / stock (if no passata or tinned tomatoes, use 750ml water / stock instead)
• 6 carrots
• 12 chestnut mushrooms
• (Or any similar quantities of: courgettes, peppers, butternut squash,etc, instead of the carrots and mushrooms)
• One mug (12 oz) red lentils (or 2 tins of chick peas) 
• Two handfuls sultanas

Tinned coconut milk can be added with the passata/stock too, reducing the amount of stick accordingly.
, Serve with basmati rice, samosa, bhaji, etc.