Spicy root & lentil casserole

Spicy root & lentil casserole

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(513 ratings)

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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

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  • 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

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  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

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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
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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.

EEGSKI's picture

Have just whipped up this casserole after work. So quick, easy and cheap. I have no doubt that I will be making this many times over varying the vegetables.

Annie17's picture

A quick and easy recipe. I added a tbsp of tomato purée to mine. Delicious!

kirstine_e's picture

So simple and super easy. Will definitely be making this again. Would maybe add sweet potato next time for another flavour.

RootDenial's picture

It was very nice, and right up until the point where I added the coriander into the pan it looked like it wasn't going to thicken, but upon serving turned out quite nicely. Next time however, no coriander for me, I don't think I like the stuff and I found it overpowered the dish.

emma-jane-finnegan's picture

amaaaaaazzzzzing!!! delish and so super easy!

byrnek's picture

I made this today for my vegetarian son. I made some minor adjustments, i made my own curry powder out of tumeric, ground coriander, and cumin. I used two tbsps. fresh, minced ginger because i had it. I decreased the potatoes but inctreased the lentils. It was awesome! I enjoyed making it because i had to research metric adustments and also the homemade curry powder. Will add lentils a little later next time. Was also the first time using parsnips so that was fun. A real keeper

kimatclova's picture

Lovely have made it maybe 5 times now never had a 'watery' problem maybe try add less stock if thats the case, its also nice with pitta bread pockets.

anilatac1's picture
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Disappointing. Very bland. It turned out to be too watery. Not a very nice dish.

evieweevie's picture
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Yummy, healthy and not bad on the budget :)

lizleicester's picture

Not bad as a winter soup but not enough about it to be classified as a casserole. Disappointing.

Murfy's picture

So good and so cheap. Perfect easy eating in front of the TV.

I used the Monkey Curry powder by Spice Monkey.

signeh's picture

This was a nice and filling weekday meal, although unfortunatley the smell was more interesting than the tase.

ellyhorne's picture
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Just fab - as good as in an indian restaurant. Lovely, thanks!

regularjon's picture

A great tasting recipe. Really hearty and warming, especially for a vegetarian. I also decided to chop up some ginger and chilli and put it in there for some reason. I dunno why I did it but it tasted okay so whatever. Peace x