This aromatic mild spice casserole is packed with nourishing root vegetables, plant based protein and fibre. A creamy, satisfying dish that can be enjoyed by all, with its vegan and vegetarian approved ingredients.

Ingredients

• 1 onion
• 3 cloves of garlic
• 2 carrots cubed
• 2 red potatoes cubed (roasters)
• 2 tbl sp curry paste
• 1 Lt vegetable stock
• 150g red split lentils
• pinch chilli flakes
• crack black pepper
• 1/2 tin of Full Fat coconut milk
• handful of spinach

Serves: 3

Method:

• Fry chopped onion and garlic off in a little oil
• Add in carrot and potato, cook for 5 mins
• Add curry paste, chilli flakes and black pepper, mix.
• Add stock & lentils, bring to the boil and simmer for 30 mins.
• Stir in creamed coconut, until dissolved.
• Add spinach and serve.

This can be portioned and frozen for up to 3 months.