Spicy root & lentil casserole

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• Graham

  31 March 2010

  Graham commented on this recipe

  I have used this Recipe many times with different curry powder / paste it is still a great meal warming & full of flavours.

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• kath

  13 April 2010

  kath rated and commented on this recipe

  

  A very useful recipe. Took others advice on the amount of lentils and used 150g, the result was still a bit soupy. Will try with cauliflower rather than parsnip next time.

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• joannecoll

  14 April 2010

  joannecoll rated and commented on this recipe

  

  Made this yesterday for the first time to serve to the adults at my daughters 1st birthday party. What a hit with both veggies and carnivores!! I was so pleased, will definitely be making this again. I substituted half the white potatoes for sweet and it worked very well. I used Pataks balti paste and it was lovely, not too spicy- just right. Everyone commented on how tasty this was.

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• Monenna

  26 April 2010

  Monenna commented on this recipe

  I made a batch of this and froze it. I reheated it in plastic containers inside the steamer and it still tasted great.

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• LizS

  29 April 2010

  LizS rated and commented on this recipe

  

  Unpretty, but lovely. Definitely add extra lentils. I subbed sweet potato which worked a treat. Even better the next day!

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• Christien

  02 May 2010

  Christien rated this recipe

  

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• ruthnaylor

  12 May 2010

  ruthnaylor rated and commented on this recipe

  

  Beautiful recipe... definitely double the lentils. I like it with baby new potatoes.

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• newton

  20 May 2010

  newton rated this recipe

  

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• rene_555

  20 May 2010

  rene_555 commented on this recipe

  We love this and make it fortnightly. The original recipie is great but for variation and more heat, we sometimes blend the onion in the blender with a chilli and whole tomato (just fry this as per recipie instructions). Cauliflower is a great addition, as is any vegetable, (just add large florets so they don't become mushy). Sprinkle cumin and chilli poweder over the frying veggies for some extra taste and a bit more kick! All in all a quick and tasty meal and a great way in which to get a large preportion your veggies in for the day!

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• annieboo

  21 May 2010

  annieboo rated and commented on this recipe

  

  Fantastic. Really enjoyed this. So simple to make. Will be making this again.

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• indigoeoin

  24 May 2010

  indigoeoin rated and commented on this recipe

  

  This is a truly beautiful dish, very fragrant and flavorful. Me and my girlfriend loved it, will definitely be making this again. Also cheap to make, and lasts a few days! YUM!

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• Sam

  08 June 2010

  Sam rated this recipe

  

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• wizzindekitchen

  12 June 2010

  wizzindekitchen rated and commented on this recipe

  

  Just made this cassorole and it was delicious! I recently joined slimming world and this recepie fits in well with my healthy eating regime as on the plan it is 'free' and sin free(didnt have the nan bread). I used frylight to fry onions and garlic. I also used half sweet potato half white potato. Instead of using all onion i added spring onions. Finished it off with a few dried chillies too. So quick and easy to cook and very filling!

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• Chef Cam

  28 June 2010

  Chef Cam rated and commented on this recipe

  

  This was really quite stodgy and filling so only a small portion needed. I added sweet potato as well which was nice. I wasn't so keen on the curry powder flavour and maybe next time would experiment with ground cumin and other spices instead. I served it with natural yogurt mixed with grated cucumber and salt which was a lovely cool taste next to the heat of the casserole. I would also follow some of the other suggestions and add a red chilli and some tomato puree / chopped tomato. I'd definitely make this again with a few tweaks.

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• Gillian

  08 July 2010

  Gillian commented on this recipe

  Lovely and tasty although it was a little runny so I blended it and its made a lovely creamy soup.

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• Debs

  10 July 2010

  Debs rated and commented on this recipe

  

  Substituated the carrot and parsnip for a huge sweet potato and threw in some broad beans and peas, fresh from the pod, 10 mins from the end. Delicious! Will be a family favourite!

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• Jiggler

  11 July 2010

  Jiggler rated and commented on this recipe

  

  This seemed like a vegetable curry to me. It came out superb and as per the reviews already on here it tasted like a restaurant quality veggie curry. My girlfriend was very impressed! You cant go wrong if you like this sort of thing. I'm going to add some lamb to it and see how that goes

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• HungryHippo

  22 July 2010

  HungryHippo commented on this recipe

  This was delicious, I doubled the quantity of curry paste and used ~125g of lentils and 600ml of vegetable stock which gave about the right consistency. I also substituted sweet potatoes, much more healthy and also more flavorsome.

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• Lily

  19 August 2010

  Lily rated this recipe

  

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• novice

  20 August 2010

  novice rated this recipe

  

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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 14.0g, carbohydrate 64.0g, fat 9.0 g, saturated fat 1.0g, fibre 10.0g, salt 1.24 g

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