Vegetable and Lentil Curry

Even with a layer of snow on the ground I went digging in the garden. I just had to have some parsnips. They taste so good when the frost has been on them, never mind the snow. So I just dug up 4 very large ones to keep me going over the next week. Now what to make with the parsnip. Yes you guessed.

Vegetable and Lentil Curry
Ingredients
1 onion - diced
1 carrot - diced
1 potato - diced
1 clove garlic - peeled and crushed
1 parsnip - peeled and diced
1 tabsp. Madras Curry paste
500ml vegetable stock
50g lentils
handful of corriander

Method
1. Heat 2 tabsp olive oil in a large pan.
2. Fry the onion and garlic for a couple of mins
3. Add the potato, pasnip and carrot and cook on a low heat for 5-8 mins - stirring
from time to time to prevent over browning.
4. Add the curry paste and mix well to coat all the vegetables
5. Add the lentils and stock
6. Cover and simmer 15 - 20 mins until vegetables are soft
7. Stir in a handful of corriander leaves just before serving.

I served this with mini Naan Breads and you could always top with a spoonful of natural yoghurt.
Really warming on these snowy days.
Enjoy