Spicy root & lentil casserole

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Good Food

115 ratings

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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 21-40

• sally

  25 April 2008

  sally rated and commented on this recipe

  

  Lovely, tasty, spicy...yum!

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• Tricia Jones

  02 May 2008

  Tricia Jones commented on this recipe

  i used 2 onions 3 garlic & i used sweet potatoes instead of white & i used pataks curry paste (tikka masala as i always have it in the fridge it is a godsend)) and i had a dish that could have come out of a top curry house!!!! i brought leftovers to work & so did my husband & i tell you everyone wants the recipe!!! what a lovely dish on its own as a meal or as a veg side dish mmmmmm!!!!!

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• Alissa

  10 May 2008

  Alissa rated this recipe

  

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• Isobel

  17 May 2008

  Isobel rated and commented on this recipe

  

  We make this all the time - love it. Cheap, easy, delicious, nutritious.

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• butterfly

  28 June 2008

  butterfly commented on this recipe

  I have made this recipe every winter for the past few years (it was in an old good food magazine) and I never tire of it. Not fab looking but very tasty.

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• Marola

  28 June 2008

  Marola rated and commented on this recipe

  

  I made more then we needed and put the rest in the freezer. It defrosted well.

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• maddieson

  06 July 2008

  maddieson rated and commented on this recipe

  

  Used too many lentils instead of the recommended amount and included turnips (which I don't like, which was a bit silly of me)

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• Bonster

  10 July 2008

  Bonster rated and commented on this recipe

  

  Brilliant! Mu husband rated this the best vegetarian meal he had ever had! I used more lentils (150g) which thickened it up nicely. Will definately be making this one again and again.

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• josephina

  01 September 2008

  josephina rated and commented on this recipe

  

  This is gorgeous, simple food at its best. Yummy!

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• elaineross

  09 September 2008

  elaineross rated and commented on this recipe

  

  I loved this! Cheap, easy, tasty and healthy - what more could you want? I used 150g of lentils and when I make this again I will use more vegetables.

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• Lesley

  18 September 2008

  Lesley rated and commented on this recipe

  

  The whole family loved this. Have made it twice already! Another time may try with green beans & cauliflower florets instead of carrot and parsnip.

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• lucysmum

  19 September 2008

  lucysmum rated and commented on this recipe

  

  This recipe improves in flavour if you can make it the day before.I made it one evening for my husband and myself but we both agreed it tasted better, reheated, the following evening.Really delicious with plain naan bread.

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• Mrs Redboots

  01 October 2008

  Mrs Redboots rated and commented on this recipe

  

  Delicious. Would have been even nicer with mango chutney, and when we finish it (there are two of us, so it will do us twice), I will offer this. Served it with cabbage rather than naan bread. Yummy.

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• Yvonne-S

  02 October 2008

  Yvonne-S rated and commented on this recipe

  

  This has a lovely flavour but I think I would try other vegetables rather than the parsnip next time as I found the sweetness of the parsnip a bit at odds with the rest of the ingriedients but thats just my personal taste, if parsnips are your fave then you would love it, also used some extra lentils to achieve a nice thick sauce, all in all a very good recipe for using up all your veg, have made a vat of it so am going to try freezing it and see if it comes out ok the next time I have it.

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• Gigi

  06 October 2008

  Gigi rated and commented on this recipe

  

  I used spinach instead of carrots (to minimize the stodge-factor) and added a good squeeze of tomato pureé - delicious! You could make this any time; it's comforting and easy enough to whack up on a cold weeknight just for yourself, tastes and looks good enough to impress a loved (or liked) one, and I would imagine it's probably cheap and simple enough to do in one big pot to feed a party. Brilliant. :)

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• Yvonne-S

  11 October 2008

  Yvonne-S commented on this recipe

  This will freeze and reheat fine so well worth cooking double the amount when you cook it.

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• pevers

  13 October 2008

  pevers commented on this recipe

  Looked like Hell but tasted like Heaven! I used creme fraiche instead of yogurt. That & lots of fresh coriander turned it from something that looked awful and unappetising - to looking & tasting delicious. I cooked it the day before and refrigerated it overnight. I left the final yogurt & coriander stage until just before serving. Will definitely do this again. Yummy!

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• CharlieW

  14 October 2008

  CharlieW commented on this recipe

  I served it with basmati rice rather than naan bread and it was delicious. It was my first attempt at getting my 2 yr old to lentils and it went down a treat, even my meat-loving partner enjoyed it!

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• Kathryn Johnson

  26 October 2008

  Kathryn Johnson rated and commented on this recipe

  

  A great Autumn dish - great meal for seasonal veg and warming meal for this cold weather!

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• charliebug

  29 October 2008

  charliebug rated and commented on this recipe

  

  Lovely cosy food! I used squash and sweed with the potatoe and turnip. Took slightly longer to soften the sweed but tasted great.

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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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