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
parsnips, turn up the heat and cook
for 6-7 minutes, stirring, until the
vegetables are golden.
Stir in the curry paste or powder,
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.