1 onion, chopped
2 garlic cloves, crushed
1lb 9oz (700g)
potatoes, cut into chunks
4 carrots thickly sliced
4oz (100g) red lentils
1.75 pint (1 litre)
Small bunch of fresh coriander, roughly chopped
- Heat 2 tbsps oil in a large pan and cook the onion and garlic
minutes until softened.
- Add the potatoes, carrots
and parsnips and cook
over a high heat for 6-7 minutes, stirring
until the vegetables are golden.
- Stir in 2 tbsps curry powder
and the stock and bring to the boil.
- Add the lentils, cover
and simmer for 15-20 minutes until the vegetables are tender and the
lentils are cooked. Add fresh coriander, or 1 tbsp ground
Your question and comments are welcome