Simple Vegan Recipes

Vegan recipes that are easy to follow, tasty and healthy

1 onion, chopped

2 garlic cloves, crushed

1lb 9oz (700g) potatoes, cut into chunks

4 carrots thickly sliced

2 parsnips, thickly sliced

4oz (100g) red lentils

1.75 pint (1 litre) vegetable stock

Small bunch of fresh coriander, roughly chopped (optional)

Heat 2 tbsps oil in a large pan and cook the onion and garlic for 3-4 minutes until softened. Add the potatoes, carrots and parsnips and cook over a high heat for 6-7 minutes, stirring until the vegetables are golden.

Stir in 2 tbsps curry powder and the stock and bring to the boil. Add the lentils, cover and simmer for 15-20 minutes until the vegetables are tender and the lentils are cooked. Add fresh coriander, or 1 tbsp ground coriander.

Serves 3-4

Click here for advice on abbreviations and measurements

This recipe is included in the Simple Vegan Recipes Cookbook

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