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Potato, parsnip and red lentil curry

If you follow a vegan, vegetarian or healthy diet, curries are probably one of your staple dishes, as they are easy to make and there are countless of varieties. This potato, parsnip and red lentil curry is bit similar to dhal but more filling. Try to use organic potatoes, because they don’t need to be peeled (which saves time) and most of the nutrients are in the skin. You can serve the curry with boiled rice or just naan bread and mango chutney or raita on the side. If you like the heat, add some chilli powder or use hot curry powder.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 2 cloves garlic
  • 500 g potatoes
  • 2 carrots
  • 2 parsnips peeled
  • 2 Tbsp curry powder
  • 1 tsp garam masala
  • 1 litre vegetable stock
  • 300 ml passata or 1 tin chopped tomato
  • 100 g red lentils
  • a small bunch of fresh coriander roughly chopped

Method
 

  1. Finely chop the onion and garlic. Cut the potatoes, parsnips and carrots into bite-sized chunks.
  2. Heat the oil in large pan and gently sauté the onion and garlic for about 5 minutes, then add the chopped vegetables and stir for a minute or so. Add the spices and stir to coat, then pour in the stock and passata.
  3. Add the red lentils and bring to the boil. Cook over low heat for about 25 minutes, or until the vegetables are tender. Add more stock, if needed.
  4. Scatter the chopped coriander on top just before serving.