• Set air fryer to 200°C. Roughly chop parsnip. Peel 
and cut pumpkin into bite-sized chunks. Slice 
capsicum into medium chunks. 
• In a medium bowl, toss the veggies with a drizzle of 
olive oil and a pinch of salt and pepper.
• Add to the air fryer basket and cook for 10 minutes. 
Shake the basket, then cook until tender, a further 
5-10 minutes. 
TIP: No air fryer? Preheat oven to 240°C/220°C  
fan-forced. Place parsnip, pumpkin and capsicum on 
a lined oven tray. Drizzle with olive oil and season with 
salt and pepper. Roast until tender, 20-25 minutes.  

• Meanwhile, roughly chop tomato.
• Finely chop garlic. 

• In a large saucepan, heat a drizzle of olive oil over 
medium-high heat.
• Cook half the garlic until fragrant, 1 minute. 
Transfer to a small heatproof bowl.
• Add Greek-style yoghurt and mix to combine. 
Season to taste with salt and pepper. 

• Return saucepan to medium-high heat with a drizzle 
of olive oil.
• Cook tomato, stirring, until starting to soften,  
1-2 minutes.
• Add ginger paste, mild curry paste and remaining 
garlic and cook, stirring until fragrant, 1-2 minutes. 

• Stir in coconut milk, stock concentrate, red lentils, 
the water and brown sugar. Bring to the boil, then 
reduce heat to medium.
• Cover with a lid and cook, stirring occasionally, until 
lentils are softened, 20-22 minutes.
• Stir in roast veggies and baby spinach leaves, until 
wilted and combined. Season to taste. 
TIP: Add a splash of water to loosen the soup, if needed. 

• Divide lentil and roast veggie curry between bowls.
• Top with garlic yoghurt.
• Sprinkle over flaked almonds to serve. Enjoy!