The potatoes on this recipe tackle the spicy flavours superbly – our concept of the proper veggie supper
- Prep:10 minutes
- Cook dinner:35 minutes
- 2 tbsp sunflower or vegetable oil
- 1 chopped
- 2 crushed
- 700g peeled and lower into chunks
- 4 thickly sliced
- 2 thickly sliced
- 2 tbsp curry paste or powder
- 1 roughly chopped
- low-fat yogurt and naan bread, to serve
- 2 tbsp sunflower or vegetable oil
- 1 chopped
- 2 crushed
- 700g peeled and lower into chunks
- 4 thickly sliced
- 2 thickly sliced
- 2 tbsp curry paste or powder
- 1 roughly chopped
- low-fat yogurt and naan bread, to serve
- STEP 1
Warmth the oil in a big pan and cook dinner the onion and garlic over a medium warmth for 3-4 minutes till softened, stirring sometimes. Tip within the potatoes, carrots and parsnips, flip up the warmth and cook dinner for 6-7 minutes, stirring, till the greens are golden.
- STEP 2
Stir within the curry paste or powder, pour within the inventory after which carry to the boil. Cut back the warmth, add the lentils, cowl and simmer for 15-20 minutes till the lentils and greens are tender and the sauce has thickened.
- STEP 3
Stir in a lot of the coriander, season and warmth for a minute or so.Prime with yogurt and the remainder of the coriander. Serve with naan bread.
- STEP 4
Warmth the oil in a big pan and cook dinner the onion and garlic over a medium warmth for 3-4 minutes till softened, stirring sometimes. Tip within the potatoes, carrots and parsnips, flip up the warmth and cook dinner for 6-7 minutes, stirring, till the greens are golden.
- STEP 5
Stir within the curry paste or powder, pour within the inventory after which carry to the boil. Cut back the warmth, add the lentils, cowl and simmer for 15-20 minutes till the lentils and greens are tender and the sauce has thickened.
- STEP 6
Stir in a lot of the coriander, season and warmth for a minute or so.Prime with yogurt and the remainder of the coriander. Serve with naan bread.
