Potato, Carrot and Chickpea Curry (v)

A friend has introduced us to the Minara brand of curry pastes. Do not ever buy another brand ever again. They are delicious! This recipe is based on the spicy root and lentil casserole on the BBC Good Food site.

For 4-6 people you need:
1 onion, chopped
4 cloves garlic, crushed
2 large carrots, sliced
700g potatoes, peeled and diced
1 tin chickpeas
100g red lentils
750ml vegetable stock
fresh corriander to serve
2 tbsp vegetable oil
Vegan/veggie yogurt to serve

Fry the onions in the oil for 10 mins then add the carrots and potatoes and fry, covered, for a further 10 minutes over a high heat. Once they are golden add the curry paste and cook out for 1-2 mins. Add the stock and bring to the boil. Add the lentils and chickpeas and then reduce to a simmer and cook, covered, for 15-20 mins till the carrots and potatoes are cooked.

Serve with a blob of yogurt on the top and some fresh coriander. Utterly lovely!