The potatoes in this recipe take on the spicy flavours beautifully – our idea of the perfect veggie supper
Prep:10 mins
Serves 4
2 tbsp sunflower or vegetable oil1 onion, chopped2 garlic clove, crushed700g potatoes, peeled and cut into chunks4 carrot, thickly sliced2 parsnip, thickly sliced2 tbsp curry paste or powder1 litre/1¾ pints vegetable stock100g red lentilsa small bunch of fresh coriander, roughly choppedlow-fat yogurt and naan bread, to serve
STEP 1Heat 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 2Stir 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 3Stir 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.
