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Spicy root & lentil casserole

Spicy root & lentil casserole

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(572 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal378
  • fat9g
  • saturates1g
  • carbs64g
  • sugars0g
  • fibre10g
  • protein14g
  • salt1.24g
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Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 700g potatoes, peeled and cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 carrot, thickly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnip, thickly sliced
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  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.

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Comments, questions and tips

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clareli
23rd Nov, 2017
5.05
Swopped out about 400g of potato for butternut squash and it worked really well. Stirred in some spinach at the end and served with some roasted pine nuts and rice. Really tasty and loads left to freeze. Would definitely make again.
Amberc71
2nd Nov, 2017
5.05
Just made this for the first time and would highly recommend it. Served it with brown rice instead of naan and it worked really well.
fiona_od
2nd Nov, 2017
5.05
made this so many times. So easy and always a hit
Nicola877
16th Oct, 2017
3.8
This recipe is delicious! I roasted the vegetables for 30-40 mins before adding them to the stock and curry paste mixture. I then left in the slow cooker for 3 hours. I also doubled up on the lentils and added extra stock. Lovely winter warmer recipe!!
Nicola877
16th Oct, 2017
3.8
This recipe is delicious! I roasted the vegetables for 30-40 mins before adding them to the stock and curry paste mixture. I then left in the slow cooker for 3 hours. I also doubled up on the lentils and added extra stock. Lovely winter warmer recipe!!
glennm
18th Aug, 2017
1.3
Not nice. Wouldn't make again
abii
30th Jun, 2017
3.8
I did this in the slow cooker and I would do it again. An easy meal that does the job for vegetarian nights. I didn't even fry the onions off first (which probably would have given it more flavour), just threw everything in the slow cooker, plus some cabbage towards the end. I gave it 7 or 8 hours in our 6.5l cooker and the veg was a bit too soft. I agree that it doesn't need as many potatoes - we got 4-6 portions out of it all. I didn't peel the veg (for both health and time reasons) and used Pataks Butter Chicken paste. Will try with a different one next time, plus the yoghurt.
Barb64
14th Mar, 2017
5.05
A regular favourite with vegetarians and meat eaters in our family. Followed the recipe and it has never failed. Often use a sweet potato and or butternut squash and reduce the potato. Quick cheap and easy family meal. Use your curry paste of choice and add more if you like it spicey.
lizleicester
4th Mar, 2017
1.3
Not one I'd come back to. It came out too sludgy and the flavours weren't very nice. I'll use it as a side dish and cook something tasty to go with it - maybe chicken thighs?
coglann
1st Mar, 2017
5.05
This is very satisfying cold weather fare. I substitute sweet potato for some of the ordinary potato - and don't bother with coriander as my other half doesn't like it.

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Pollywhackers
20th Feb, 2017
5.05
Does anyone know if the nutritional information is based on the naan bread also?
goodfoodteam's picture
goodfoodteam
3rd Mar, 2017
Hi there, no the nutrition does not include the servings suggestions, ie neither the yogurt nor the naan.
fionaandwill
1st Jan, 2015
Hi, can anyone advise if I can cook this in the slow cooker? Any tips how to cook in the slow cooker please? Many thanks.
suzzells26
13th Aug, 2015
5.05
I've cooked this in a slow cooker and it worked well. I sweated the vegetables first as in the recipe (my slow cooker has this function so all done in the one pot). When i added the stock I used enough to cover the vegetables and lentils so maybe used a bit less than in the recipe. You probably know how much liquid is right for you cooker. Then I cooked it on high till it automatically switched to 'keep warm', about 4 hours. It was so easy and low faff, recommend you give it a try.
goodfoodteam's picture
goodfoodteam
8th Jan, 2015
Hi fionaandwill, thanks for your question. We haven't tested this recipe using a slow cooker so cannot guarantee perfect results, but can't see any reason why it wouldn't be ok to do so and would suggest perhaps not cooking it for much longer than 4 hrs. You may however, want to add the lentils later on in the cooking process so that they don't turn to mush. Hope this helps, let us know how you get on. 
Toni_samantha
28th Jun, 2014
Could I freeze this? And if not why not? Would one of the elements go slushy? I love it! Xx
Sassieluvsfood
23rd Jan, 2014
Would replacing half of the potatoes with some sweet potatoes or pumpkin be nice? Do they need the same cooking time?
RedPanda14's picture
RedPanda14
4th Oct, 2014
5.05
I've used sweet potatoes in this, there is no difference :)
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for your question. Yes, pumpkin or sweet potato would both work well and take about the same time to cook too. Thanks, and enjoy the stew!BBC Good Food team
joanofarc67
22nd Jun, 2013
Can you freeze it?

Pages

Zoe ML
25th Oct, 2017
Like other tips, halve potatoes; add half a butternut squash; Knob of chopped ginger and two fat green chillies w/ garlic For more authentic spice use niger seeds 2 tsp, cumin 2 tsp, ground coriander 2 tsp, cinnamon 1 tsp, curry powder 1 tsp; Can of chopped toms; Bag of spinach at the end; Dollop of Creme fraise; Naan topped with desiccated coconut and honey a must as a side!
Shazzahomemade
18th Oct, 2015
Made this last week,bloody lovely... added a can of tomatoes and twice the amount of lentils (200g) & let it simmer for a good 1hr. Perfect winter warmer,just about to make another batch.
organicgems
26th Jan, 2014
Loved this recipe... so simple and both my girls (aged 6 and 7) ate it up without making any fuss at all, which I was waiting for given they had never eaten lentils before! Some tips... 1. add double the amount of lentils, this thickens it up and gives a great flavour 2. Too many potatoes for my liking, perhaps swop with sweet potato instead? 3. takes about 10 mins more to cook that the recipe stated to get the potatoes soft enough to eat - but if you used sweet potatoes I'm sure they would cook quicker. 4. Creme fresh on top is a must, along with the coriander 5. serve with naan breads - I put a splash of water, dessicated coconut and honey drizzled on top before popping them in the oven for five mins - the girls loved mopping up the juice/soup left over with the naan! This recipe was a real hit and I will be doing it again and again!
mariannemari
12th Dec, 2013
I love this recipe. However, I add a little flower at the end because the curry always ends up a little too runny.
suzimorris2
23rd Sep, 2013
Used quorn pieces for a change, 4 tspTikka powder, frozen coriander and a tin of tomatoes. My husband (big meat eater) was dubious but actually loved it! I'm a veggie and it was great with a little kick from the tikka powder.