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Ingredients

  • 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

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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A star rating of 4.6 out of 5.825 ratings
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