I adore this vegetable curry with its mix of orange root vegetables and pulses. The photograph in no way does it justice, failing to capture the array of orange tones and varied textures. There are no set rules for what ingredients to add. I throw in whatever is available from frozen peas to green soya beans. These pulses are wonderfully high in vegetable protein. You can use dried lentils instead but remember to include them at the start as they take longer to cook. This can be served as a min course for a vegetarian meal or as a vegetable accompaniment to meat. It freezes well, so may be divided into smaller portions and taken out whenever needed.
Serve with wholegrain rice for a balanced vegetarian meal.