Spicy root & lentil casserole

Spicy root & lentil casserole

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(559 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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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!
fairyminx
6th Mar, 2012
5.05
love the taste of this recipe and even my curry hating friend did't find it too spicy. great for comfort food
melodyd
29th Feb, 2012
5.05
My daughter (age 1) and I both loved this for lunch. It was quick and easy - made easier with pre-cut salmon chunks - and I will make it again. I used mozzarella on top rather than cheddar.
mrshollands
28th Feb, 2012
4.05
My first experience of lentils! This was really lovely, actually tastes far better than it looks! I used Medium Curry Powder and it was just right for us, you could use any veg in with this and change the curry seasoning around and I think it would be just as good. Also going to try this with some spinach in.
menglish73
24th Feb, 2012
5.05
quick, easy, great mid week supper, incredibly tasty we all loved it.
mfamily
24th Feb, 2012
5.05
I am new to the website and this was the first dish i picked to cook for my guests who are vegetarian. Everyone was impressed with my attempt and the result was exceptionally tasty and very easy to cook! I took note of adding more red lintels, about 150g instead of 100g and it definitely works well. next time i am going to improvise and add lamb. I'll update you on the outcome ;)
habdabs
19th Feb, 2012
5.05
Very quick and easy and absolutely delicious as well as nutritious. I didn't have any curry paste so I used a teaspoon each of ground cumin, coriander, turmeric, ginger and some black mustard seed all of which I fried in with the onion and garlic . I also threw in some celeriac as I wanted to make a larger quantity. I served with steamed broccoli so that there was a nice colour contrast.
poorstudent768
15th Feb, 2012
4.05
Perfectly cheap, easy and healthy to make, I always add lots of spinach to it (i use drained tinned as fresh is not practical for me) Also, going to try it with added paneer and see how that goes.
cennynpedr
12th Feb, 2012
Has anyone tried freezing this recipe before? i really want to make this but it would be a bit much for just myself and my boyfriend, thanks x

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