Spicy root & lentil casserole

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Good Food

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1. Video tutorial: Making stock

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.

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

Latest comments and suggestions

Results 101-120

• KELLY COOKS

  07 May 2009

  KELLY COOKS commented on this recipe

  I love this recipie, even my meat loving hubby enjoys this. For the first time eve I have bought a bag of lentils and used them all, they usually sit in the shelf for about 18 months before being binned! My eyes have been opened to puses. Any root veg will go in here but the parsnips are a joy in this meal. We like our curry hot so use the madras paste for this and it is lovely.

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• Bolette

  20 May 2009

  Bolette rated and commented on this recipe

  

  OK, but nothing special. Good for a cold Winterday.

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• Lynsey T

  21 May 2009

  Lynsey T rated and commented on this recipe

  

  I forgot the natural yoghurt - but we did not mind, served with naan breads, perfect. This would also work with some spinach stirred through.

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• Jennie

  30 May 2009

  Jennie rated and commented on this recipe

  

  What a really great recipe! I cooked this in my slow cooker and came home to a lovely aroma! Really great if you are following the Slimming World diet! very filling!

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• SlinkySladey

  03 June 2009

  SlinkySladey rated and commented on this recipe

  

  Delicious - like many others, I used more lentils to thicken it slightly. Served with naan it is a delicious hearty meal but healthy too!

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• clc290

  05 June 2009

  clc290 rated this recipe

  

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• ElsieB

  16 June 2009

  ElsieB rated and commented on this recipe

  

  Fabulous. My meat-loving boyfriend loved it. Even though he first tried to talk me into putting some sort of meat in it, he agreed after we ate that it didn't need any- so much taste on its own. I added some mushrooms for variety and extra chilli and turmeric to up the taste factor :-).

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• tanel

  26 June 2009

  tanel rated this recipe

  

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• msmooo

  03 July 2009

  msmooo rated and commented on this recipe

  

  I made this in my slow cooker, only adding the potatoes,lentils & onions, and towards the end of cooking threw in a cup of frozen peas. I stuck to the 100g of red lentils, but reduced the liquid by half for the slow cooker. I used a curry sauce sachet, as I didn`t have any paste, plus stirred in at the end about 1/4 cup coconut milk, as I din`t have yogurt. I was quite surprised how well it turned out. I think the successfulness of the recipe probably relies more on the curry paste/ sauce being used, than actual cooking skills. But I think I will use this method again, it`s great for our current winter weather in NZ.

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• steph

  16 July 2009

  steph rated and commented on this recipe

  

  this is one of our all time favourites. So tasty, easy and healthy. Great for using up root veg and I sometimes use squash or swede. You can make it your own by using more or less spice, or a different curry paste. Highly recommended!

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• Wendy

  17 July 2009

  Wendy rated and commented on this recipe

  

  Cheap, simple, tasty, vegetarian and low fat!!!

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• bellymonster3

  25 July 2009

  bellymonster3 rated and commented on this recipe

  

  Really nice way to use up the last few veg.I used 150g of lentils and 1\2 tin of plum toms,will definatley make it gain.

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• PennyR

  31 July 2009

  PennyR commented on this recipe

  I changed some of the root veggies - sweet potatoes for parsnips and some swede for a bit of the potato and it was still delicious. We aren't veggie but love healthy veg cooking - even my four kids! Lovely healthy, economical family food.

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• PennyR

  31 July 2009

  PennyR rated this recipe

  

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• clair

  01 August 2009

  clair rated and commented on this recipe

  

  Really lovely, my 5 year old initially turned his nose up but ate up well after initial resistence! My 14 month old enjoyed it mashed up a little with the yoghurt. I will definitely make again, but will try the suggested 150g lentils.

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• Clur79

  03 August 2009

  Clur79 rated and commented on this recipe

  

  This is a lovely warming comforting recipe. The yogurt really lifts the dish.

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• skinny

  08 August 2009

  skinny rated and commented on this recipe

  

  tasty. I added the 100g lentils and uncovered it for the last 5 mins of cooking time and it was thick enough. Went down well with my 10month old and even my three year old who declared that it smelt 'yack, disgusting' while cooking. result!

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• Paulie

  10 August 2009

  Paulie commented on this recipe

  This recipe was really easy to make and very tasty. I used Pataks Rogan Josh curry paste. I will definitely cook this again.

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• Paulie

  10 August 2009

  Paulie rated this recipe

  

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• v6en

  15 August 2009

  v6en rated and commented on this recipe

  

  We love this!

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Ingredients

• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Super healthy

Ingredients

• 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

Per serving

378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1.24 g

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