Spicy root & lentil casserole

Spicy root & lentil casserole

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(563 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

  • Vegetarian
  • Healthy

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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kimh127
7th Aug, 2012
5.05
Easy to Make and tastes Great
hlnharrison
5th Jul, 2012
Thought this was very tasty but agree that it needs more lentils or less liquid. I didn't use parsnips as I don't like them so used more carrots. I added mushrooms as I happen to have them. Next time I think I'll add a bag of spinach at the end for colour and extra nutrition.
mrshollands
28th Jun, 2012
4.05
Amazing!! Tastes divine - and is good for you too! Win :)
beckybobs
28th Jun, 2012
3.05
I know this isn't a curry but its definately missing a few things: cumin seeds, coriander seed, mustard seed (maybe), chilli, tomato, garam masala, and hello, GINGER?! The flavour of the stock was completely overpowering (its got the flavour of a soup rather than a casserole), and the taste of the curry powder doesn't cut it. Use less stock and more spice! For the best flavour, it's good to fry/dry fry the seeds before using.
bekkibee
10th Jun, 2012
5.05
i thought this recipe would be bland and boring but after finally deciding to lose weight i have been searching healthy recipes. so therefore i tried this dish and was pleasently suprised, it had lots of flavour which was the main thing. i served it with naan bread. my two fussy children even loved it and now its on the menu every week.
rinny_mcphee
7th Jun, 2012
5.05
This was lovely and so easy to make. Very tasty and will definitely make again. Also a good cheap dinner for the end of the month!
munchinuinsin
18th May, 2012
5.05
Very tasty indeed. Looking to reduce my meat intake and on the lookout for recipes as we've been doing the same stuff for years. I particularly love menus that use up veg, have always throw them into soups. This was a big hit with my wife and children.
poppynobes
13th May, 2012
5.05
So tasty! I added extra lentils because it was a little thin with the amount recommended in this recipe.
jillyt
10th May, 2012
4.05
added cumin seeds, sprinkle of garam masala and large pinch chilli flakes at onion cooking stage, frying in frylite and splash of water (as on slimming world) didnt have carrots or parsnips so added aubergine, courgette, small cauli and brocolli florettes and new potatoes. Also upped lentils to 185g. didnt add yoghurt or corriander (hate corriander!) tasted lovely and even better next day for lovely, healthy filling lunch :-)
chic-pea
8th May, 2012
5.05
I loved the recipe - changed it to add half the vegetable stock and cook the vegetables slowly and gently so the result was more like a dry curry to eat with roti. I will add some onion seeds next time for the extra taste and colour. It will keep well and the flavours will further enhance the vegetables in time.

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