Spicy root & lentil casserole

Spicy root & lentil casserole

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(580 ratings)

Prep: 10 mins Cook: 35 mins


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



    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



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

  • 4 carrot, thickly sliced



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

  • 2 parsnip, thickly sliced



    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



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


  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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11th Sep, 2012
Yummy Yummy Yummy!!! Meat eater boyfriend absolutly loved it too!
11th Sep, 2012
Very tasty recipe, only problem i had was the sauce didn't thicken up as I was expecting but it was still lovely and very filling!
31st Aug, 2012
Deeeeelicious! Add chopped ginger and celery with the onions and garlic making it a little different. BUT it's great as it is... with extra lentils though :)
30th Aug, 2012
one word YUM. Make no assumption on this recipe for I am no professional cook, it really is quite simple & the extra effort is certainly worth it :) warms your insides right up!
28th Aug, 2012
I loved this recipe. Easy to cook and tastes amazing! Since I first cooked it I now add a few more lentils, but that is just me. leftovers(if any!) are great for a packed lunch.
11th Aug, 2012
Joyfully easy to prepare, I served it up to my hard-to-please 6 yr old. He ate it up, licked his lips and left the table happy! An equal hit with my husband and I, we added some Indian condiments on the side. Perfect. Thank you!
7th Aug, 2012
Easy to Make and tastes Great
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.
28th Jun, 2012
Amazing!! Tastes divine - and is good for you too! Win :)
28th Jun, 2012
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.


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