With tender chunks of parsnip, sweet potato and carrot and an aromatic blend of spices, our comforting curry will make you feel all warm and fuzzy inside
FREE
1 hour
Serves 4
Ingredients
- 400g carrots, cut into chunks
- 400g parsnips, cut into chunks
- 2 medium sweet potatoes, halved lengthways and cut into chunks
- Low-calorie cooking spray
- 1 tbsp cumin seeds
- 1 tsp garam masala
- 2 medium peppers (red and yellow), deseeded and cut into chunks
- 350g pot Slimming World Rogan Josh Sauce
- 200g cherry tomatoes
- 400g can green lentils, drained and rinsed
- 200ml hot vegetable stock
- 4 tbsp fat-free natural yogurt
- Small pack fresh coriander, a few sprigs reserved, the rest roughly chopped
Method
- Preheat your oven to 220°C/fan 200°C/gas 7.
- Put the carrots, parsnips and sweet potatoes in a large non-stick roasting tin and spray with low-calorie cooking spray. Toss well, evenly sprinkle over the cumin seeds and garam masala and season lightly. Roast for 50 minutes, turning everything and adding the peppers halfway.
- At the same time, cook the rogan josh sauce according to the pack instructions.
- When the vegetables have just 20 minutes left to go, put a large non-stick pan over a medium heat and tip in the cherry tomatoes. Spray with low-calorie cooking spray and gently cook for 2-3 minutes, stirring, until the tomatoes burst. Add the rogan josh sauce, lentils, stock and yogurt and stir well to combine. Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
- Once the vegetables in the oven are ready, tip them into the sauce and stir in the chopped coriander. Transfer to a serving dish and scatter over the coriander sprigs. Serve with plain boiled rice and salad (we made ours from diced cucumber and tomato, chopped coriander and a little lime juice).
Credits: slimmingworld offical