Winter Warming Curried Root Vegetables

This a comforting, adaptable, chunky, winter-warming dish that doesn’t take too long to prepare. Use spinach instead of kale if preferred, add squash or cauliflower or whatever is readily available.

Ingredients

·      2 tbsp olive or vegetable oil
·      1 onion, sliced
·      2 garlic cloves, crushed
·      2cm fresh turmeric, grated or 1 level teaspoon of powdered
·      3cm fresh ginger, grated 
·      4-5 (600-700g) potatoes, scrubbed and cut into cubes
·      3-4 (est. 500g) carrots, scrubbed and thickly sliced 
·      2 -3 (est. 500g) parsnips, scrubbed and thickly sliced 
·      2 tbsp curry paste or powder
·      800ml vegetable stock
·      400g tin lentils, drained
·      200-300g Kale, stalks removed & roughly chopped
·      Salt & pepper
·      Juice from ½ a lemon or lime 
·      Yoghurt and naan bread to serve

Method

·      Heat the oil in a large pan and stir-fry the onion, garlic, ginger & turmeric over a medium heat for 5-8 minutes until soft, stirring every now and again. 
·      Add in the potatoes, carrots and parsnips, turn up the heat and cook for 6-8 minutes, stirring often, until the vegetables are slightly browned. 
·      Stir in the curry paste or powder, pour in the stock and bring to the boil. Reduce the heat, add the lentils and simmer for 20-25 minutes or until the lentils and vegetables are tender and the sauce has thickened. 
·      Stir in the chopped kale leaves, season and simmer for another 3 minutes. 
·      Serve with naan bread and spoonful of yoghurt.