Root Vegetable and Lentil Curry


  • 1 White Onion chopped
  • 500 g Potatoes peeled and cubed
  • 250 g Butternut Squash peeled and cubed
  • 3 Carrots peeled and in chunky slices
  • 3 Parsnips peeled and in chunky slices
  • 2 tbsp Madras Curry Powder
  • 2 Garlic Cloves crushed
  • 100g Lentils
  • 1 litre Vegetable Stock
  • Small bunch Fresh Coriander roughly chopped
  • Small pot Fat Free Yogurt


  1. Spray olive oil into the pan. Gently fry the chopped onion and crushed garlic over a low heat until soft and translucent.

  2. Add all the chopped veg and stir for about 6 minutes until softened and golden around the edges. Stir in the curry powder until all the vegetables are coated.

  3. Pour in the vegetable stock then bring to the boil.  Once boiling, add the lentils before turning the heat down so that it is at a simmer. Continue to slowly simmer for about 20 minutes or until the vegetables are fully cooked and the sauce has thickened.  Be careful - this will start to burn on the bottom quickly if you don't keep stirring!

  4. Serve with fresh coriander stirred through and sprinkled onto the top. Offer the yogurt to dollop!