Spicy root & lentil casserole

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Results 241-260

• Will

  04 January 2011

  Will commented on this recipe

  Got excellent results from this. Really fast, easy, cheap, and healthy. I used about 160g when I made it and it came out about right, if a little on the thick side. I think about 130-140g is optimal. It also works really well with a bit of korma paste and/or additional spices like cumin, turmeric, paprika, etc.!

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• ukdining

  06 January 2011

  ukdining rated and commented on this recipe

  

  Absolutely delicious and one of our favourite quick, easy and healthy meals. Leftovers taste fantastic reheated the following day too, so we always make plenty of it!

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• Hanfranan

  07 January 2011

  Hanfranan commented on this recipe

  This was gorgeous. I used half potato and half sweet potato. I also put in about 200g of spinach which needed eating up and that worked well too. Thanks to some of the reviews of this recipe I used 150g lentils - that was perfect. Today I added the leftovers to some leftover chicken curry and it was very yummy too.

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• nigel holmes

  08 January 2011

  nigel holmes rated and commented on this recipe

  

  I have just made this for the first time, tasted very good cant wait for the next batch to be made. As recommended used 150g of lentils perfect, and curry powder work a treat. Happy days.

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• Bev K

  09 January 2011

  Bev K rated and commented on this recipe

  

  Fantastic, loved it. Used Pataks mild curry paste and added some chilli powder. My husband even ate and liked the parsnips which is a first!

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• Foodie Mum

  13 January 2011

  Foodie Mum rated and commented on this recipe

  

  Delicious, and fantastic for using up whatever veg you have in the house. Swede was a great substitute for parsnips, and I replaced half the potatoes with Jerusalem artichokes. Next time I'd cut them smaller than the potatoes because they took longer to cook, but the flavour was wonderful. I followed earlier advice and used 150g lentils so that it wasn't too runny. Yum!

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• Jo

  15 January 2011

  Jo rated and commented on this recipe

  

  We love this. We use less oil and less potatoes. Medium curry powder works well and leave everything else as is. We eat with Pitta bread. Yummy!!!

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• Sascha

  16 January 2011

  Sascha commented on this recipe

  Well this was dead easy to make. Also extremely versatile. However needed longer cooking time. It was also delicious with some halved hard boiled eggs in. On another occasion I blended what was leftover with some coconut milk and lime juice for a fantastic soup.

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• caire_cooksalot

  18 January 2011

  caire_cooksalot rated this recipe

  

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• Sasha

  22 January 2011

  Sasha rated and commented on this recipe

  

  I made this last night but halved the quantities since it was only for 2 and we still had enough for 4! I used red kidney beans instead of lentils and cauliflower and celeriac instead of carrots and parsnips, just because that was what needed using up. I also used various spices and some hot chilli powder instead of curry powder, which is a swap I usually make. It came out a little more like broth than curry, possibly because I used beans rather than lentils but I'll definitely try this again with the listed ingredients and see if that changes things. Very tasty.

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• Christine

  24 January 2011

  Christine commented on this recipe

  I made this with carrots and celeriaic and served it with mango chutney and yogurt. Delicious! Tasted even better the next day.

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• beth

  29 January 2011

  beth commented on this recipe

  Delicious and simple!

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• marcojamrolypoly

  30 January 2011

  marcojamrolypoly rated and commented on this recipe

  

  Lovely recipe, i put 200g of Lentils,and used Pataks Madras curry paste, three big tablespoons of it and gave it a nice kick.

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• edyta405

  30 January 2011

  edyta405 rated and commented on this recipe

  

  This was the first time ever I have made any type of curry. At first I was not very keen on the way it looked as I though it might have been overcooked. It turned very good , as I had a friend over for dinner she loved it and said that it was the best curry she's ever had. Thumbs up just great!!!!

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• Lorraine Adams

  30 January 2011

  Lorraine Adams rated and commented on this recipe

  

  Really easy to make and tastes delicious.

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• Kaat

  03 February 2011

  Kaat rated this recipe

  

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• Bellis

  05 February 2011

  Bellis commented on this recipe

  I Didn't have curry powder so used : 1tsp ground corriander 1tsp ground cumin 1/2tsp ground fenugrek Only had : potatoes 1/2 suede 3 large cloves smoked garlic 1 x red chilli 1 veg and 1 chix stock cube Accompanyment: Deep fried chicken! Really yummy!!

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• adrienneyong

  06 February 2011

  adrienneyong rated and commented on this recipe

  

  missed out the parsnip but it was still lush! highly recommended as a veggie dish for non-veggies, you hardly miss the meat at all.

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• Izolja

  07 February 2011

  Izolja rated and commented on this recipe

  

  Absolutely delicious, although would add more lentils next time as it was quite runny. Just had it for an evening meal with hubby and will give the kids the rest for tea tomorrow, probably with rice to pad it out a bit as we ate a bit too much!! Will definitely make it again - yummy!

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• Dizzy

  10 February 2011

  Dizzy rated and commented on this recipe

  

  Very yummy and cheap!!

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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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