Preparation:

Heat 2 Tbsp of the stock in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened. Tip in the potatoes, carrots and parsnips.

Turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. You may need to add some extra water if the vegetables begin to stick.

Stir in the curry paste or powder and the rest of the stock, then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until thickened.

Season the casserole, then stir in most of the coriander. Heat through for another minute. Serve sprinkled with coriander, and on a bed of brown rice.

Servings: 4
Source: Andy & Shell
Submitted by: Recipe Group Member
Date: Apr 25, 1999

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