Vegetable and Lentil Curry

(Serves 4)

Ingredients:

• 1 tbsp rapeseed oil
• 1 onion, finely diced
• 2 cloves garlic, finely diced
• 2 tbsp curry paste
• 100g lentils rinsed from the tin
• 200g root vegetables – cauliflower, potatoes, carrots, parsnips, roughly chopped
• 700ml vegetable stock
• Small bunch coriander, de-stalked and chopped
• Handful of cashew nuts, warmed through on dry pan until toasted

Method:

To begin, place the oil into a saucepan, placing on a medium heat and adding in the onion and garlic, cooking until golden. Add in the curry paste and stir for one minute until dissolved.

Next, add in the lentils and hard root vegetables (potatoes, carrots and parsnips) and stir. Then add in the stock and bring to a simmer to cook the lentils until they become soft. This should take approximately 15-20 minutes.

Then add in any soft vegetables (cauliflower and broccoli), cooking through for a couple of minutes before adding in the chopped coriander.

Top with the roasted cashews and serve with rice and naan bread.