Thai veg curry

Serves 4 : Easy : Quick
Ingredients
350gm sweet potato, cubed
2 stalks celery, sliced
1 large onion, chopped
4 courgettes. chopped
100gm green beans, cut in 2cm lengths
2 garlic cloves, crushed
1 – 2 Tblsp curry paste (I used Patak’s Rogan Josh)
1 cup dried red lentils
500mls veg stock
4 naan breads

Method
Spray a large saucepan with non-stick cooking spray.
Lightly fry the onion, celery and garlic until they begin to soften.
Add the curry paste and cook, stirring, for 1 minute.
Add the sweet potato, lentils and stock.
Give it all a good stir and bring to the boil.
Reduce to a simmer and cook for 15 minutes, or until the lentils and sweet potatoes are tender.
Add the courgettes and green beans.
Cook for another 5 minutes.
Warm the naan breads.
Serve the curry with the naan breads, and some plain fat free natural yoghurt on the side if you like.