INGREDIENTS
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1 tsp Madras curry powder
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1 tsp ground coriander
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½ tsp ground cumin
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2 carrots, diced or grated
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1 leek, well washed and thinly sliced
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2 garlic cloves, chopped
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1 reduced-salt vegetable stock cube
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390g can green lentils
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3 tbsp chopped coriander
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2 tbsp 0% fat bio yogurt (optional)