Heat 2 tbsp oil in a large pan. Add the onions and cook over a medium-high heat for 6-8 minutes until golden brown. Stir in the curry paste and cook for 1 minute. Slowly pour in a little stock and scrape any bits from the bottom of the pan. Gradually add the rest of the stock, stirring constantly.
Add the frozen vegetables, cover and simmer for 5 minutes. Season, stir in the lentils and simmer for 15-20 minutes until the vegetables and lentils are cooked.
Meanwhile, make up the dosa batter according to pack instructions. Set a non-stick frying pan lightly brushed with oil over a medium heat. Add a ladleful of dosa batter and swirl the pan so the batter thinly coats the base. Cook for 45 seconds – 1 minute, until the dosa starts to curl at the edges. Remove from the pan, roll into a cylinder if you wish, and repeat.
Season the curry and transfer to a large dish. Scatter with the raisins and chopped parsley and serve with the dosa and chutney, if you like.