Autumn Casserole

15 Minute Autumn Casserole. Speedy stew/casserole perfect for Autumn/Winter nights.

Serves: 4 Time: 15 minutes

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Ingredients

• 700g potatoes, peeled and cut into chunks

• 3 carrots, thickly sliced

• 3 parsnips, thickly sliced

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 garlic cloves, crushed

• 2 tablespoons curry paste or powder (use less if you don't like too much spice)

• 1 litre vegetable stock

• 100g red lentils

• fresh coriander, roughly chopped

• 1 mini pita bread or extra small naan per person, to serve

• 2 tablespoons greek yoghurt (optional)

Method

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Throw in the potatoes, carrots and parsnips, turn up the heat and cook for 7 minutes or so, stirring, until the vegetables are golden and softened.

2. Stir in the curry paste or powder, then whack in the stock and bring to boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

3. Stir in the coriander, season and heat for a minute or so. Top with yoghurt and serve with a mini naan bread or pita per person.

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