Curried Lentil Stew with Vegetables

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1 tbsp (15 mL) mild curry paste or powder, or to taste
• Pinch cayenne pepper
• 2 cups (500 mL) diced peeled potatoes (about 2)
• 1½ cups (375 mL) thinly sliced carrots (about 3)
• 1½ cups (375 mL) vegetable or chicken stock
• ¼ cup (50 mL) tomato paste
• 1 can (19 oz/540 mL) lentils, drained and rinsed
• Salt and freshly ground black pepper
• ¼ cup (50 mL) chopped fresh cilantro or parsley
• Plain yogurt (optional)
• 8-cup (2 L) casserole dish with lid

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