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Spicy root & lentil casserole

Spicy root & lentil casserole

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(571 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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WhatsCookingChef
7th Jan, 2017
Lovely curry Please check my video and let me know what you think.
chrissiejean
31st Dec, 2016
5.05
Cooked as per recipe and it was absolutely delicious. Served with boiled rice and peas. OH ! Yummy yummy in my tummy.
SHubbard1964
28th Dec, 2016
3.8
Add more curry paste, it was slightly bland, but add to own pallette. We added cauliflower which added some texture to the dish and different tastes to the experience. Quite a lot of potatoes, felt quite carb heavy, would recommend exchanging the potatoes for other root veggies and a variety of veg, but the veg cooked in the curry paste made it very hearty and filling, the blob of yoghurt is a nice constrast between the hot and cold
markhorne
13th Nov, 2016
5.05
This is a fantastic recipe and has been an autumn/winter staple in my house for ages. I always stir in a teaspoon of garam masala before serving.
ordonnel
20th Sep, 2016
5.05
This is so full of flavor. Absolutely delicious. One of my favorite meals. Lots of peeling and chopping but you have leftovers for days! Used sweet potato as I had some to use up. Quality.
lau84
6th Sep, 2016
I really enjoyed this. Has a nice kick to it. I didn't have parsnips, used celery instead which worked well, though I'd like to try with parsnips next time as I love them and imagine that makes it much better. I didn't have yoghurt either, so I topped with slices of grilled halloumi and fresh basil which was delicious. Used dried coriander instead of fresh.
SiNZ
30th May, 2016
5.05
Lots of flavour and a good texture. The base recipe itself could easily be used as a starting point for improv - simply use more stock to keep the liquid content and any additional solids in ratio. One thing I think that it could do with is some greens. Some baby spinach stirred in to wilt for the final minute would work. Or some courgette with the root veg. You could easily add some meat if inclined too; this dish is not just for vegetarians.
janellendarwen's picture
janellendarwen
12th Apr, 2016
5.05
Beautiful dish. Made it for my vegan niece and her husband (minus the yogurt, of course) They loved it!
sarahlouhughes
15th Mar, 2016
5.05
Been making this for years, love it!
studentcook146
13th Feb, 2016
5.05
really tasty, had some the next day and it tasted even better

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goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for your question. You can freeze this dish once cooked and cooled. The texture will change a little once reheated, but the taste will be fine. Thanks, BBC Good Food team
evieweevie
15th Aug, 2013
5.05
I would freeze it when it was partially cooked and left to cool. This should hopefully prevent the potatoes turning to mash! Then defrost fully and cook as normal.
davidsonl87
14th Aug, 2013
I have frozen it, but it tastes best fresh.
lizleicester
6th Aug, 2013
1.3
I'm sure you can freeze it. Make sure it's cold before you put it in the freezer and expect it to break down to something quite soup/puree like when you thaw it again.

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