| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | servings | ||
INGREDIENTS
| 1 | Onion; chopped | |
| 2 | Garlic cloves; crushed | |
| 700 | g | Potatoes; cut into chunks |
| 4 | Carrots; thickly sliced | |
| 2 | Parsnips; thickly sliced | |
| 2 | tb | Curry paste or powder |
| 1 | l | Vegetable stock |
| 10 | g | Red lentils |
| sm | Bunch fresh coriander; roughly chopped |
INSTRUCTIONS
1 Heat 2 TBSP of the stock 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, stirring, until the vegetables are golden. You may need to add some extra water if the vegetables begin to stick. 2 Stir in the curry paste or powder and the rest of the stock, then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until thickened. 3 Season the casserole, then stir in most of the coriander. Heat through for another minute. Serve sprinkled with coriander, and on a bed of brown rice. Adapted from Good Food Magazine Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Apr 25, 1999, converted by MM_Buster v2.0l.
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