Spicy root & lentil casserole

Spicy root & lentil casserole

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(447 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
378
protein
14g
carbs
64g
fat
9g
saturates
1g
fibre
10g
sugar
0g
salt
1.24g

Ingredients

  • 2 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 700g potatoes, peeled and cut into chunks
  • 4 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 2 tbsp curry paste or powder
  • 1 litre/1¾ pints vegetable stock
  • 100g red lentils
  • a small bunch of fresh coriander, roughly chopped
  • low-fat yogurt and naan bread, to serve

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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.

Recipe from Good Food magazine, February 2003

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Comments

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marola's picture
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I made more then we needed and put the rest in the freezer. It defrosted well.

butter-fly's picture

I have made this recipe every winter for the past few years (it was in an old good food magazine) and I never tire of it. Not fab looking but very tasty.

isobelmoore's picture
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We make this all the time - love it. Cheap, easy, delicious, nutritious.

mrsj0nes's picture

i used 2 onions 3 garlic & i used sweet potatoes instead of white & i used pataks curry paste (tikka masala as i always have it in the fridge it is a godsend)) and i had a dish that could have come out of a top curry house!!!! i brought leftovers to work & so did my husband & i tell you everyone wants the recipe!!! what a lovely dish on its own as a meal or as a veg side dish mmmmmm!!!!!

notmum's picture
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Lovely, tasty, spicy...yum!

sarahbentley's picture
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Delicious!

stormyraincloud's picture

Wonderful. Kids loved it, even my 15 year old daughter who doesn't like anything.

sophiab's picture

I made a huge amount for a big group and it went down a storm. Also used extra lentils to thicken it slightly.

gemmadavis's picture

Really very tasty.

sarahwild's picture
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Not pretty, but hearty comfort food!

carlyn's picture
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This is one of my favourite curries!! Great comfort food and very cheap to make! I like adding more carrots and root veg. Tastes even better the next day!

poppychops's picture
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Very tasty. I used Alpro Soya plain yogurt, as I have a lactose intolerance.

cmrene's picture
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A bit stodgy - I think I overcooked it. I'll try again, perhaps replacing some of the parsnip with other veggies.

nicnic's picture
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Yummy!! The easiest, cheapest, wholesome dinner ever! I used 200g of lentils and was very thick, will try 150g next time. I served with low fat nann bread for a filling, healthy meal.
Will definately become a family favorite.

geraldine31's picture
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Absolutely delicious...Great taste...brilliant comfort food. Have made thhis again and again

aladash's picture
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I also add fresh chopped tomatoes and use a little less stock. It's a great winter warmer and a recipe I keep coming back to. Delicious!

oconnord's picture
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Mmm yummy. Perfect for a cold wintery day. I served this on new years eve with some other curry dishes, this one was the favourite. I used more lentils as suggested above (150g) and added a red chilli. It was good for making in advance and reheating.

eleanormayo's picture
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Completely delicious and a great way to use up any root vegetables left in the veggie box.

davidmahar's picture
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Needed to use 200gm of red lentils otherwise it would have been too thin, lovely taste

yamgma's picture
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This recipe is brilliant for using up any root vegetables. We've used swede, celeriac and anything left in the vegetable drawer! The original recipe is delicious too and a quick filling Winter warmer on cold days. And on top of all this it's really healthy.

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