Heat the oil in a large saucepan. Add the onions and cook over high heat for about 8 minutes, or until they are well browned. Add the curry paste and cook for one minute. Add a little broth, so that it sizzles, scraping the pieces from the bottom of the saucepan. Pour in the rest of the broth gradually.
Add the frozen vegetables, cover and let simmer for 5 minutes. Add the lentils and let simmer for 15 to 20 minutes more, or until the vegetables and lentils are cooked.
While the curry is simmering, cook the rice according to the instructions, adding turmeric to the cooking water. Drain well.
Season the curry with salt, add a handful of raisins and chopped parsley. Serve with rice, poppadoms and chutney.