Spicy root & lentil casserole

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Results 261-280

• Susanna

  13 February 2011

  Susanna rated and commented on this recipe

  

  Very tasty, easy and healthy!

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• Sarah

  14 February 2011

  Sarah rated and commented on this recipe

  

  Really tasty. Used mild curry powder (guests don't like the hot stuff) and it had a kind of Balti flavour to it. I cut the carrots and parsley quite chunky so they were quite al dente. I added extra lentils too as everyone suggested. I would say the lentils could probably do with a bit more cooking and there was quite a lot of potato. I would probably substitute with some other veg. I halfed all the ingredients to make a serving for just two people and there was absolutely loads of food. It made about 3 and a half portions.

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• lockheart

  16 February 2011

  lockheart rated this recipe

  

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• helenkaye

  17 February 2011

  helenkaye commented on this recipe

  I found I needed to use more lentils than suggested, delicious flavours though!

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• CJFlossy

  20 February 2011

  CJFlossy commented on this recipe

  As parsnips are banned from my house, i use a mixture of celeraic, sweet potatoes, carrots and a few normal potatoes...delish!!! its a really great recipe and not spicy but gives a nice curry feel...my 3year old loves this recipe-especially with a dollop of greek yoghurt on top!!!!

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• Moosey Moo

  20 February 2011

  Moosey Moo rated and commented on this recipe

  

  Not a veggie but this was delicious mmm. I substituted half of the normal potatoes for a combination of sweet potatoes/butternut squash and served with Greek yogurt. Used 150 g of the lentils. Will definitely make again.

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• Alison

  20 February 2011

  Alison rated this recipe

  

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• alisongf

  22 February 2011

  alisongf rated and commented on this recipe

  

  Quick and easy to make and also cheap in these times of cutbacks. I read other reviews re amount of lentils and put in 150 grams next time i will put 175 grams. I didn't use stock as stock cubes have lots of salt etc and i hadn't got homemade stock ready so just added water and it was lovely, the curry flavour was all that was needed.

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• alana

  22 February 2011

  alana commented on this recipe

  Dare I say it, I found this recipe a bit bland, and a strange mix of flavours; sweet but stodgy & barely spiced. Perhaps I didn't carry it out well but the idea of bridging the gap between curry & casserole sadly did not work for me; fairly nice, but add some tomato, cumin & garam masala and you've got a tasty curry.

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• Mmmmmn

  24 February 2011

  Mmmmmn rated and commented on this recipe

  

  I wanted something warm and filling and different to what I usually cook and this was perfect. I got a stew pack from Sainsbury's so had a suede and parsnip instead if 2 parsnips. Although wasn't the most exciting looking dish it tasted really good and I will definitely be making this again.

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• ohcarolinax

  26 February 2011

  ohcarolinax rated this recipe

  

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• shivvystew

  26 February 2011

  shivvystew rated and commented on this recipe

  

  lovely but had to cook it for much longer to reduce it as it was thin!

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• FoodieLibra

  06 March 2011

  FoodieLibra commented on this recipe

  Mmm, just made this, great - so easy and really tasty. Like other reviewers I used nearer 200gms of lentils (180gms) and is just right. Will definitely make again

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• paulosav

  06 March 2011

  paulosav rated and commented on this recipe

  

  Very nice, and very easy

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• Lara

  10 March 2011

  Lara rated and commented on this recipe

  

  Just finished eating this with wholemeal pitta bread. Fantastic recipe! I played with it a bit and added extra chilli powder, no lentils, lots of mixed vegetable and mixed peppers, some cheap Pollock and 50p Winter vegetable. Economy gastronomy :-). I will definitely make this again.

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• Fand

  10 March 2011

  Fand commented on this recipe

  Made this last week, it was gorgeous! I did use the 200g red lentils instead and it came out beautifully, very thick and very filling!

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• Fand

  10 March 2011

  Fand rated this recipe

  

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• Lipo

  12 March 2011

  Lipo commented on this recipe

  Have made this for the 6th time now,absolutely delicious Usually have it with the spiced greens and the leftovers the following day with rice

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• pumpkinpatchwork

  13 March 2011

  pumpkinpatchwork rated this recipe

  

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• AnnaA

  15 March 2011

  AnnaA rated and commented on this recipe

  

  Yummy yummy!

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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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