Spicy Root Vegetable & Lentil Casserole

• 2 tablespoons sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 1/2 lbs potatoes, cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tablespoons curry paste or 2 tablespoons curry powder
• 1 3/4 pints vegetable stock
• 4 ounces red lentils
• 3/4 cup fresh cilantro, roughly chopped

1. Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
2. Tip in the potatoes, carrots and parsnips.
3. Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
4. Stir in the curry paste or powder and stock, then bring to a boil.
5. Reduce the heat and add the lentils.
6. Cover with a lid and simmer for 15 to 20 minutes until thickened.
7. Season the casserole , then stir in most of the cilantro.
8. Heat through for another minute.
9. Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.

sunflower oil, onion, garlic, potatoes, carrots, parsnips, curry, vegetable stock, red lentils, fresh cilantro

Taken from www.food.com/recipe/spicy-root-vegetable-lentil-casserole-345555 (may not work)