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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 and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. | 2. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. | 3. Stir in the curry paste or powder, pour in the stock and then bring to the boil. | 4. 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. | 5. Stir in most of the cilantro, season and heat for a minute or so. | 6. Top with yogurt and the rest of the cilantro. Serve with naan bread. | ---------------------------------------------------------------------------

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 1/4		peeled cut	-	-	-	-
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
parsnip	2		sliced	199.5	47.8534	3.1919999999999997	0.7979999999999999
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
curry paste	2	tablespoons		-	-	-	-
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
red lentil	4	ounces		405.9647	71.5541	27.1135	2.4607
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
plain yogurt	4	tablespoons	low fat	-	-	-	-

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