Spicy root & lentil casserole

Spicy root & lentil casserole

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(546 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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: per serving

  • kcal378
  • fat9g
  • saturates1g
  • carbs64g
  • sugars0g
  • fibre10g
  • protein14g
  • salt1.24g
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Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 700g potatoes, peeled and cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 carrot, thickly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnip, thickly sliced
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  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.

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Comments, questions and tips

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gillygilly
19th Jan, 2012
5.05
What a fab and tasty dish, I used sweet potatoes instead of parsnips as I didn't have any but this was just so very yummy. Will def do this again, and again.
sammarie
18th Jan, 2012
1.05
Perhaps I did something wrong, but I didn't really enjoy this dish. It was very sloppy (I should've chopped the veg into much larger pieces) and quite bland. I used medium curry powder - maybe a more exciting paste would make a difference. I'll eat the leftovers as it wasn't unpleasant, but I won't make it again!
deliabattie
14th Jan, 2012
3.05
Very easy to make, but a bit one-note. Definitely nicer reheated the next day.
lindabubbajam
12th Jan, 2012
Really good,will definitely make this again,I used 200g of Lentils,because we like thick soup.
lindabubbajam
12th Jan, 2012
Really good,will definitely make this again,I used 200g of Lentils,because we like thick soup.
lindabubbajam
12th Jan, 2012
Really good,will definitely make this again,I used 200g of Lentils,because we like thick soup.
lindabubbajam
12th Jan, 2012
Really good,will definitely make this again,I used 200g of Lentils,because we like thick soup.
karen732
8th Jan, 2012
5.05
fantastic recipe, a real winter warmer. I kicked the heat up a bit by adding some dried chilli's.
dawnscanlon's picture
dawnscanlon
3rd Jan, 2012
5.05
Easy and delicious!! Tastes even better when it has settled a bit!
katiemoss
1st Jan, 2012
4.05
This was ok - definitely tasty but a bit thin we thought. However I blitzed the leftovers and we had them the following day as a soup - delicious! Definitely worth trying again I may add more lentils and perhaps some chickpeas. If it is still too thin we can always have it as a soup again

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