Spicy root & lentil casserole

Spicy root & lentil casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(512 ratings)

Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 35 mins

Skill level



Serves 4

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Nutrition and extra info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 700g potatoes, peeled and cut into chunks
  • 4 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
  2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Recipe from Good Food magazine, February 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Elihanna's picture

One of my favourites from this site and one I've made again and again, I really recommend this. As others have said, it takes longer to cook than the recipe suggests, and there are a lot of white potatoes so it's nice mixed with sweet potatoes. I use sour cream rather than natural yoghurt but same effect, and it's necessary to break up the flavour. Don't forget the naan, also essential. This makes a lot so great for freezing. Enjoy!

i05wahan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum!! I just made this for my friend and I; as other comments suggested I used 100g lentils, even though I had halved the rest of the recipe, and sweet potato in place of the potatoes. It took around 40 minutes to cook rather than 15-20 but maybe my vegetables were too big?
Once it was ready it was amazing! I served it with pitas as I didn't have any naan and didn't have time to make some. A really good, filling, warming dish, thanks.

RhiannonWynn's picture

I'm at university and I made this for my dinner last night and I loved it, it was so cheap to make and I had loads left over that I can freeze and have whenever. I will definitely make it again!

soulandelalanne's picture

Very good basic recipe. I used much more garlic, added couple big chunks of ginger, left whole, 2tbsp Thai red curry paste , dble quantity of lentils, some white cabbage as well as it needed eating up and cple of tsp mango chutney with cple tbsp low fat creme fraiche stirred through at the end, oh and some desicated coconut, and served as above with yoghurt n coriander.
Good depth of flavour and quite strong. Just the right consistency for a dahl. I noticed somebody had added some desicated coconut and honey to the naans, I didn't use the honey but the coconut was a lovely touch. Beautiful meal , definitely will make again.

rosievimes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for dinner last night, and have to agree that it is wonderful. Very quick and requires little effort, but tastes great! The sauce needed a little thickening at the end (I used a little cornflour), but otherwise it turned out perfectly. Served with some plain naan and natural yoghurt, as suggested, and it went down a treat. Will certainly be coming back to this

kazak's picture

I made this with pataks bhuna paste(all i had in) put allsorts extra in inc handful sultanas, frozen peas, peppers for colour. I took advice and added half sweet potato, half standard and extra lentils and some green lentils for texture, basically add what u have in! It was vv good. am going to try the coconut naan bread idea tomorrow.It made loads enough for 8 hungry walkers , very cheap too

sallywallywoowoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is sooooooo so good. I cooked it for quite a lot longer than was recommended, and added a bag of spinach right at the end. I also added a teaspoon of Chinese five spice along with the curry powder, after seeing this done in another recipe on here. Delicious.

organicgems's picture

Loved this recipe... so simple and both my girls (aged 6 and 7) ate it up without making any fuss at all, which I was waiting for given they had never eaten lentils before! Some tips... 1. add double the amount of lentils, this thickens it up and gives a great flavour 2. Too many potatoes for my liking, perhaps swop with sweet potato instead? 3. takes about 10 mins more to cook that the recipe stated to get the potatoes soft enough to eat - but if you used sweet potatoes I'm sure they would cook quicker. 4. Creme fresh on top is a must, along with the coriander 5. serve with naan breads - I put a splash of water, dessicated coconut and honey drizzled on top before popping them in the oven for five mins - the girls loved mopping up the juice/soup left over with the naan! This recipe was a real hit and I will be doing it again and again!

Lyncf's picture

Gorgeous ! All the family loved this recipe it will be a regular winter fav!. I did leave the lid off for the last 10 minutes of simmering to thicken it.

clarelouisew's picture

Absolutely gorgeous! I added an extra 50g of lentils after reading some of the comments and it worked perfectly. Next time I will add green beans and peas. Definitely on the "make again" list.

Jacsicle's picture

Forgot to read the comments first and would've put extra lentils in. It was fine though and veg cooked perfectly in 20 mins. We ate two portions, then I packaged up another two, and still had a fair bit left but mainly the liquid. So I whizzed the remainder up with a hand blender...which made me think that doing a really quick random blitz on the main thing would soon thicken it up a little for those who say it was too soup like (but only do it a tiny bit!).
I'm not sure what my entirely whizzed up portion is now though...Soup? Curry cooking sauce?

chicajules's picture

Made this for monday night dinner. I added butternut squash. I added less water and more lentils. Next time i will add more curry paste. I will make this a lot more. Quick, easy and tasty.

energiza's picture

Very tasty! Didn't become a soup for me :) Added more lentils and also extra leek :) Best stew I made !

cooksAlot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so yummy. I added double the lentils and mixed in a large spoon of yoghurt at the end to make it a bit more creamy. This recipe deserves its very high rating!

sophiedianeash's picture

I was very disappointed with this recipe. The sauce did not thicken at all so it was more like a soup. Perhaps there should be more lentils or less stock in the recipe? And shouldn't you leave the lid off whilst simmering to help thicken the sauce? It also had a very bland flavour so I would not recommend trying it.

millimoomoo's picture

This is really tasty and has become one of my favourite dishes. Nice to eat in front of the telly on a cold weekend evening! However, the veg takes longer to cook than stated in the recipe - more like 30-40mins than 20. I use Pataks Balti paste. It actually tastes better the next day as it thickens up. I might add extra lentils next time like someone has suggested as it can be quite runny.

bubli's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I expected this to be more curry/dahl-like dish, but it turned out to resemble more potato soup than anything else. Rather bland and unimpressive, will try once more with curry paste instead of powder to see if it changes anything. 3 stars instead of 2, as it tasted somehow better the next day

camelialexandra's picture

I pretty much halved this recipe, enough to serve 3 (or 2 hungry people)!
Still used 100g of red lentils to ensure it was nice and thick. I threw in some broccoli and red pepper too.
To flavour, I added 1tbsp Korma paste, sprinkle of cumin and chilli powder! - DELICIOUS!

satutatu's picture

Superb recipe - easy, cheap and super tasty. Made with pumpkin, jerusalem artichoke, sweet potato & carrots as that's what I had. Started it off by saute-ing onion, garlic, ginger and chili before adding the root veg. Added 1 tbsp Patak's Madras paste then, and another one when adding stock. Needed loads of it as the lentils went very smushy but the root veg remained in shape. Absolutely delicious served with GF Indian spiced greens and GF fragrant mango chutney and creme fraiche along with garlic/coriander naan. YUM! And the rest is going in the freezer!

harve's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely FANTASTIC and easy. I adore curry, especially thick, creamy, spicy dahl - and this has it all. I have never cooked a curry in my life before, picked this one ( because over 400 people can't be wrong !! ) and it was better than I could have imagined. I agree with alco/26 - the extra 50g of lentils really thickened it up well, and no additional seasoning was necessary. The 2nd night, an addition of hot water was needed to moisten it up again, and still had a lot left over for a 5th portion the next day. This is a superb recipe !!! Thank you.