1. In heavy nonstick skillet, melt margarine over low heat; cook onions, stirring occasionally, for 25 minutes or until very tender and lightly browned.

2. Meanwhile, in saucepan, combine stock, mushrooms, rice, lentils, ginger, curry powder, cinnamon and garlic; bring to boil. Reduce heat, cover and simmer for 25 minutes or until rice and lentils are tender and most of the liquid is absorbed.

3. Stir in parsley, and salt and pepper to taste. Top each serving with some fried onions and a dollop of yoghurt.

Make ahead: Best when just made but can be covered and refrigerated for up to one day.

Fat: 3g Fibre: 4g