Ingredients
- 1 tbsp olive or vegetable oil
- 1 onion, chopped
- 1-2 garlic cloves (depending on how fat they are), crushed
- 350g potatoes, peeled and cut into chunks
- 2 carrots, thickly sliced
- 1 parsnip, thickly sliced
- 1 - 1 1/2 tbsp curry paste (I like the Patak curry pastes, and some are hotter than others)
- 500ml vegetable stock
- 75g red lentils
- a small bunch of fresh coriander, roughly chopped
- low-fat yogurt and naan bread or chapatis to serve
Note: You can use cauliflower, broccoli, peas, spinach, squash, turnips or swede in place of the carrots and/or parsnip. Simply mix'n'match to your tastes! (or whatever's hiding in the veggie rack)
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnip, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so. Top with yogurt and the rest of the coriander. Serve with naan bread to mop it up with.
Serves 2
