Spicy root & lentil casserole

• sunflower or vegetable oil↗ tbsp

  oil

• onion↗1

  chopped

• garlic clove↗2

  crushed

• potatoes↗700g g

  peeled and cut into chunks

• carrot↗4

  thickly sliced

• parsnip↗2

  thickly sliced

• curry paste↗ tbsp

  or powder

• vegetable stock1 l
• red lentils↗100g g
• fresh coriander

  roughly chopped

• low-fat yogurt↗

  and naan bread, to serve

Step-by-step instructions

1. 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. 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. 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.