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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened. | 2. Tip in the potatoes, carrots and parsnips. | 3. Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden. | 4. Stir in the curry paste or powder and stock, then bring to a boil. | 5. Reduce the heat and add the lentils. | 6. Cover with a lid and simmer for 15 to 20 minutes until thickened. | 7. Season the casserole , then stir in most of the cilantro. | 8. Heat through for another minute. | 9. Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
potato	1 1/2		cut	-	-	-	-
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
parsnip	2		sliced	199.5	47.8534	3.1919999999999997	0.7979999999999999
curry paste	2	tablespoons		-	-	-	-
vegetable stock	1 3/4	3/4		19.3375	3.5968	0.9282	0.2707
red lentil	4	ounces		405.9647	71.5541	27.1135	2.4607
cilantro	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.