Instructions: 1 Heat 2 TBSP of the stock in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened. Tip in the potatoes, carrots and parsnips. Turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. You may need to add some extra water if the vegetables begin to stick.

2 Stir in the curry paste or powder and the rest of the stock, then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until thickened.

3 Season the casserole, then stir in most of the coriander. Heat through for another minute. Serve sprinkled with coriander, and on a bed of brown rice.

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