Spicy Root and Lentil Casserole

Ingredients

• 2 tablespoons 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 tablespoons curry paste or powder
• 1 litre vegetable stock
• 100g/4oz red lentils
• Small bunch fresh coriander, roughly chopped
• Natural yoghurt and naan bread to serve

Method

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened. Tip in the potatoes, carrots and parsnips. Turn up the heat and cook for 6-7 minutes
2. Stir in the curry paste or power and stock, then bring to the boil. Reduce the heat. Add the lentils, cover and simmer for 15-20 minutes until thickened
3. Season, then stir in most of the coriander. Heat through another minute. Sprinkle with the remaining coriander and serve with a spoonful of natural yoghurt and naan bread