Spicy root & lentil casserole

Spicy root & lentil casserole

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(575 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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catherine-j
28th Mar, 2012
3.05
This was nice enough, I made a big batch and took it for my lunch for a week and I enjoyed it fine. I added chickpeas which added a bit of a different texture. I think if I made it again I'd add more curry paste. Not bad for a cheap and easy meal, but I'm not quite sure what everyone's raving so much about.
babsfazekas
28th Mar, 2012
5.05
As others have said, this tastes like a restaurant quality veggie curry. I added more lentils and coriander, and chose not to peel the potatoes, which turned out great. Instead of naan, I served it with long strips of grilled Afghan bread - my first time buying this and now in love. The yogurt is highly recommended and I like the idea of infusing it with something cooling like cucumbers. All in all a lovely, warming meal.
dorset_stupot
27th Mar, 2012
5.05
Absolutely delicious, added some dried chilli flakes to give it a bit of kick and was very very tasty :)
nichola_ducker
19th Mar, 2012
3.05
Disappointing. The sauce is tasty but even as a vege the root veg gets a bit samey. Wouldn't make again.
natalias
18th Mar, 2012
Really lovely. I used curry powder which wasn't at all spicy and I also added a cinnamon stick for warmth. I used celeriac, sweet potato, carrots and parsnips (veggie box leftovers) and it was really good. Would also recommend using slightly less stock or slightly more lentils as it can be a bit watery.
tlsarah
16th Mar, 2012
5.05
Absolutely yummy, after adding stock I put all ingredients into a slow cooker on low, all day. I served it with home made flat bread - receipe on this site (and I rolled chopped fresh garlic into the dough). Brilliant meal.
roheithir
12th Mar, 2012
Lovely - as many have said, it does need more lentils and I added a few chopped red chillis and some extra spices to give it a bit of a kick. Tried it again with turnips (swedes as you call them in England) and it didn't work quite as well. Going to try some celeriac the next time!
tricity-bendix
10th Mar, 2012
5.05
I've made this twice now and both times it was really delicious! As with many lentil dishes, the presentation isn't the most appealing (or maybe that's just me) but the finished product tastes great.
traciewebb
10th Mar, 2012
2.05
I didn't like this at all. I put it back in the pan and added chopped tomatoes, chillis and spinach which improved it but I don't think I'll make it again.
mrshollands
9th Mar, 2012
4.05
This is so good! Seriously, great! Try it, you'll be surprised! tastes better than it looks too!

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