Spicy Root and Lentil Casserole

  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 700g/1lb 9oz potatoes, cut into chunks
  • 4 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 2 tbsp curry paste or powder
  • 1 litre/13/4 pints vegetable stock
  • 100g/4oz red lentils
  • small bunch fresh coriander, roughly chopped
  • natural yogurt and naan bread, to serve

  1. Heat oil in a large pan and cook the onion and garlic over a medium heat for 3-4 mins until softened. Tip in the potatoes, carrots and parsnips. Turn up the heat and cook for 6-7 mins, stirring, until the vegetables are golden.
  2. 2-Stir in the curry paste or powder and stock, then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 mins until thickened.
  3. 3-Season the casserole, then stir in most of the coriander. Heat through for another minute. Serve sprinkled with coriander, with a spoonful of yogurt and naan bread.