Spicy Root Vegetable & Lentil Casserole

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)

1. 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.
2. 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.
3. 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