for 4 person

Stew

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
300 g	sweet potatoes, cut into approx. 2 cm cubes
300 g	parsnips, cut into approx. 2 cm cubes
200 g	raw beetroots, cut into approx. 1 cm cubes
¾ tsp	ground coriander seeds
1 tbsp	Maizena cornflour
6 dl	water
2 dl	vegan red wine
120 g	brown lentils
½ tsp	hot curry powder
2 tsp	salt
a little	pepper

To serve

140 g	vegan plain yoghurt substitute
4 sprig	coriander, leaves torn off

How it's done

Stew

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the sweet potatoes and all the other ingredients up to and including the coriander seeds, cook briefly. Mix the cornflour with a little water, add to the pan with the rest of the water and the wine, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., stirring occasionally. Add the lentils and continue to simmer for approx. 15 mins. Add the curry powder, season.

To serve

Plate up the vegetable stew, top with the yoghurt and coriander.

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