- 2 tbsp sunflower or vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 700g potatoes, peeled and cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 carrot, thickly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 parsnip, thickly sliced
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 tbsp curry paste or powder
- 1 litre/1¾ pints vegetable stock
- 100g red lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- a small bunch of fresh coriander, roughly chopped
- low-fat yogurt and naan bread, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.