Spicy root & lentil casserole

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• Tordi

  21 August 2009

  Tordi rated and commented on this recipe

  

  This was a really nice dish that I would make again. I also increased the amount of lentils and that worked well. Only thing I would say was that it took much longer than stated for the vegetables to cook through, though this could've been because I chopped them larger than I was meant to I suppose. Not a huge problem though as I simply added a bit more water and left it all simmering. Nice easy dish which could easily be varied by changing the type of vegetables or the type of curry paste.

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• MrsI2b

  24 August 2009

  MrsI2b rated and commented on this recipe

  

  Just a bit too bland really. Did nothing for me

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• Nic Keegan

  26 August 2009

  Nic Keegan commented on this recipe

  Went down a storm, took advice from above and used slightly more lentils. It was great! will def make again

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• Kathye

  01 September 2009

  Kathye rated this recipe

  

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• angelina7

  08 September 2009

  angelina7 commented on this recipe

  This is the best lentil curry i have made!! Its really quick and easy. I used half sweet potato and half a normal variety, and also added cherry tomatoes five mins before serving. Its very tasty but filling and low fat aswel. Perfect!!

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• Di

  28 September 2009

  Di rated and commented on this recipe

  

  Really tasty, nice served with chappatis

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• sjgrigg77

  30 September 2009

  sjgrigg77 rated this recipe

  

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• Shaz

  30 September 2009

  Shaz rated and commented on this recipe

  

  Brilliant - made it loads and loads!!

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• Lee

  02 October 2009

  Lee commented on this recipe

  This was delicious, a real winter warmer ... oh and very filling all you need is the naan bread.

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• dani.que

  05 October 2009

  dani.que rated and commented on this recipe

  

  great receipe, so easy to make, and can change vegetables to your preference (I added sweet potato, which goes great with curry). Definately even better the day after, once all flavours have settled. Added a bit of cornflour at the end to thicken it up a bit. This will become a regular during winter as so cheap and easy.

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• Charleyb

  08 October 2009

  Charleyb rated and commented on this recipe

  

  Really tasty and so cheap!! Would also use more lentils as suggested. Has become a house favourite.

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• mattpjsmith

  13 October 2009

  mattpjsmith commented on this recipe

  This is a great recipe! Just eating my leftovers for lunch now, and I think its even better than last night although missing the yoghurt :( ... Served mine with Basmati Rice. I agree that 200g of lentils will work better .. I used 150g and should have gone the extra 50g. I used Sweet Potato, and carrots, but will use normal spuds next time to see the difference.

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• mattpjsmith

  13 October 2009

  mattpjsmith rated this recipe

  

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• mai sama

  13 October 2009

  mai sama rated and commented on this recipe

  

  winner!!! altho i swapped parsnips wi butternut,used less potatoes,taste beta th folowing day. served mine wi rice

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• psy10145

  21 October 2009

  psy10145 commented on this recipe

  Lovely, my husband and kids loves this dish, Trying it next with some beef, Easy to cook and extremely filling.

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• PW

  26 October 2009

  PW rated and commented on this recipe

  

  Really easy recipie and yummy..went down a treat with meat lovers too. Will be making this again.

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• nic

  27 October 2009

  nic commented on this recipe

  Delicious & easy, what more can you ask for.

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• Yummy-yummy

  29 October 2009

  Yummy-yummy rated and commented on this recipe

  

  Love it!

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• Stela

  01 November 2009

  Stela rated and commented on this recipe

  

  Very tasty. Good way to use veg.

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• debrajayne

  02 November 2009

  debrajayne rated and commented on this recipe

  

  Easy, tasty and filling ... and very healthy. Also doubled the amount of lentils. Love it.

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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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