Ingredients
1lb 9oz (700g) potatoes, cut into chunks
2
parsnips, thickly sliced
1.75
pint (1 litre) vegetable stock
Small bunch of fresh coriander, roughly chopped (optional)
Directions
1.
Heat 2 tbsps oil in a large pan and cook the onion and garlic for 3-4 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.
2.
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 coriander.
Columbus Restaurants
