Spicy root & lentil casserole

Spicy root & lentil casserole

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(541 ratings)

Prep: 10 mins Cook: 35 mins


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



    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



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

  • 4 carrot, thickly sliced



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

  • 2 parsnip, thickly sliced



    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



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


  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 (536)

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

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

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

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

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.

alcol26's picture

I cooked this dish this evening for my veggie husband. I very rarely cook so neither of us were expecting too much from this recipe. We were however very pleasantly surprised! I added the extra 50g of lentils as suggested and the sauce thickened up beautifully. I used rogan josh curry paste and no additional seasoning was needed to produce a very tasty dish. The yoghurt on top finished off the meal perfectly. I have two frozen portions in the freezer now and will definitely make this again throughout the winter.

paul4dirt's picture

great curry, we added sweet patato instead of normal, and two small red rawit pepper. used madras currypaste. and 0.75l stock instead of 1, still needed a bit more time cooking without cover so it wouldn't be too watery.

conatazz's picture

I was really impressed with this! It was so simple and quick to make, great for my vegetarian housemate and used up a lot of things I had in the cupboard. Will definitely make again!

annacbanana's picture

Tasty, but I would definitely use less stock next time (800ml would do) as it was more like a soup whereas I was expecting a stew-y consistency.

bhscream's picture

Absolutely delicious! I couldn't get parsnips so used a small pumpkin instead. I also used double the amount of lentils and a little more stock and the consistency was perfect, the potatoes broke down and thickened the casserole nicely. A very versatile recipe that I'll definitely be making again.


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