Vegetable Curry - Caboodle Food

Ingredients

• 3 or 4 florets of broccoli and cauliflower
• 1 small parsnip, peeled and sliced into 2 cm chunks
• 4 new potatoes with the skin on (small salad style potatoes) halved
• 1 small onion, peeled and chopped finely of chunky depending on your preference
• 2 teaspoons sunflower oil
• 100g red lentils
• ½ pint vegetable stock
• A handful of cashew nuts
• 2 cloves of garlic or a squirt of ready prepared garlic from a squeezy tube
• Ready-made curry paste, whichever you prefer, check out the heat though, especially if you’re providing a meal for little people when you will probably want to go for a mild Korma
• Optional 1 tablespoon natural yogurt to serve