Vegetable and red lentil curry | Women's Weekly Food

Ingredients

• 40 gram butter
• 2 (300g) medium brown onions, sliced
• 1 tablespoon curry powder
• 1 teaspoon cumin seeds, crushed
• 2 tablespoon plain flour
• 1/2 cup (125ml) coconut cream
• 2 1/4 cup (560ml) water
• 1 vegetable stock cube, crumbled
• 1 cup (200g) red lentils
• 1 kilogram packet frozen chunky homestyle vegetables