Crafts and Life

Ingredients

• 2 tbsp sunflower or
  vegetable
  oil
• 1
  
  onion
  
  , chopped
• 2
  
  garlic cloves
  
  , crushed
• 700g
  
  potatoes
  
  , peeled and cut into chunks
• 4
  carrots
  , thickly sliced
• 2
  parsnips
  , 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

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.
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.
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.

Serves 4 -  taken from BBC Good Food