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


1 hour

Serves 4


  • 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


  1. Preheat your oven to 220°C/fan 200°C/gas 7.
  2. 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.
  3. At the same time, cook the rogan josh sauce according to the pack instructions.
  4. 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.
  5. 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