Vegan recipes that are easy to follow, tasty and healthy
1 onion, chopped
2 garlic cloves, crushed
1lb 9oz (700g) potatoes, cut into chunks
4 carrots thickly sliced
2 parsnips, thickly sliced
4oz (100g) red lentils
1.75 pint (1 litre) vegetable stock
Small bunch of fresh coriander, roughly chopped (optional)
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.
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.