| 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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