Heat a casserole pan on a medium heat and add the olive oil. Once hot, add the sliced white onions and cook for 3-4 minutes with a large pinch of salt. Add the chopped garlic and cook for a further minute before adding the 3 curry paste.

Cook the paste with the onions and garlic for 30 seconds before adding the chopped potatoes, carrots and parsnips. Coat the vegetables in the paste well before adding the rinsed red lentils the tinned coconut milk and the same amount of water as coconut milk.

Bring to a slow boil, season with a little more salt and pepper and add the mango chutney. Turn the heat down low and allowing the spiced stew to simmer for 25-30 minutes. Leave the pot partially uncovered to allow the sauce to reduce. You will need to stir the stew multiple times to prevent it sticking and add a little more water if it seems to be drying out. The stew is ready once the vegetable are tender, the lentils are soft and the sauce is thick and glossy. Serve with a squeeze of lemon and a spoonful of vegan yoghurt and chopped coriander (if using).