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Preparation Method

Prep onion, chopped garlic clove, crushed potatoes, peeled and cut into chunks carrot, thickly sliced parsnip, thickly sliced coriander, roughly chopped STEP 1 Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. STEP 2 Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened. STEP 3 Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread. source: bbcgoodfood.com