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  • 2 tbsp sunflower or vegetable
    oil
  • 1 onion
    chopped
  • 2 garlic clove
    crushed
  • 700g potatoes
    peeled and cut into chunks
  • 4 carrot
    thickly sliced
  • 2 parsnip
    thickly sliced
  • 2 tbsp curry paste
    or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
  • a small bunch of fresh coriander
    roughly chopped
  • low-fat yogurt
    and naan bread, to serve

Nutrition: per serving

  • kcal378
  • fat9g
  • saturates1g
  • carbs64g
  • sugars0g
  • fibre10g
  • protein14g
  • salt1.24g
    low
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Method

  • step 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 parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.

  • step 2

    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.

  • step 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.

RECIPE TIPS

Recipe from Good Food magazine, February 2003

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Comments, questions and tips (615)

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Overall rating

A star rating of 4.6 out of 5.880 ratings

nitasy

2 onions better than one, plus some mashed up tomatoes at the end when it's finished to sweeten the flavour a little :)

Adeline710 avatar

Adeline710

A great recipe nice and tasty, healthy.. the yoghurt and coriander are a must, they really lifted the recipe. Highly recommend this one, I'll be making it again, definitely.

Adeline710 avatar

Adeline710

tip

Don't cube the potatoes too small, base the size as if you're boiling them for 15-20 mins. I added swede as well, daughter's asked for sweet potatoes instead for next time!

Macphee

I’ve made this so many times… for family and friends. It sounds really boring but it’s so yummy. Love it

johnthecyclist

A great recipe, especially with a Korma paste!

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