This thick, hearty casserole is spiced with curry paste and because sweet roots are used as the base, the curry takes on a rich, earthy, sweet flavour that makes it incredibly tasty. Serve it with the side of your choice.
- 700g potatoes
- 4 carrots
- 2 large parsnips
- 1 medium onion
- 2 garlic cloves
- 2 tbsp. curry paste
- 1 litre vegetable stock
- 100g red lentils
- Small handful coriander, roughly chopped
Peel and dice the potatoes, carrots and parsnips. finely slice the onion and mince the garlic cloves.
Heat a little oil in a large pan and fry the onion for 10 minutes or until golden and tender. Add the potatoes, carrots and parsnips and turn the heat up. Cook until the veg starts to soften and turn golden, then turn the heat back to a medium heat.
Add the curry paste and stir well. Fry for a couple of minutes, then add the vegetable stock. Bring to the boil, reduce to a simmer, add the lentils and cover. Simmer for up to 20 minutes, or until the lentils and vegetables are tender.
Stir in the coriander and simmer for another minute or two.