Cook the lentils according to the instructions on the packet. Drain and keep warm.
Slice the Chinese cabbage into bite-sized shreds, then wash them and thoroughly dry them in a salad spinner, if you have one, or with a kitchen towel. Set aside.
Heat the oil in a large wok or pan, add the onion, garlic, dried chillies and ginger, and fry for 2 - 3 minutes, or until the onion begins to soften.
Add the Rajah Medium Curry Powder and fry for a further 2 minutes.
Add the Chinese cabbage, sliced carrot, water and the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce. Stir well and bring the mixture to a boil.
Once the mixture boils, cover the pan and turn the heat down to medium. Simmer, stirring occasionally, for 8 - 10 minutes, so that all the liquid boils off.
Stir in the bean sprouts at the last minute.
Divide the mixture between serving bowls, top with the chopped spring onions and serve hot with the cooked lentils.