1. Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened. 2. Tip in the potatoes, carrots and parsnips. 3. Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden. 4. Stir in the curry paste or powder and stock, then bring to a boil. 5. Reduce the heat and add the lentils. 6. Cover with a lid and simmer for 15 to 20 minutes until thickened. 7. Season the casserole , then stir in most of the cilantro. 8. Heat through for another minute. 9. Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
