Spicy root & lentil casserole

Spicy root & lentil casserole

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(560 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

  • Vegetarian
  • Healthy

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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14th Mar, 2017
A regular favourite with vegetarians and meat eaters in our family. Followed the recipe and it has never failed. Often use a sweet potato and or butternut squash and reduce the potato. Quick cheap and easy family meal. Use your curry paste of choice and add more if you like it spicey.
4th Mar, 2017
Not one I'd come back to. It came out too sludgy and the flavours weren't very nice. I'll use it as a side dish and cook something tasty to go with it - maybe chicken thighs?
1st Mar, 2017
This is very satisfying cold weather fare. I substitute sweet potato for some of the ordinary potato - and don't bother with coriander as my other half doesn't like it.
20th Feb, 2017
We devoured it between 3 of us, will make this over and over again for sure! I did tweak the curry powder part, used cumin, garam masala and turmeric instead.
7th Jan, 2017
Lovely curry Please check my video and let me know what you think.
31st Dec, 2016
Cooked as per recipe and it was absolutely delicious. Served with boiled rice and peas. OH ! Yummy yummy in my tummy.
28th Dec, 2016
Add more curry paste, it was slightly bland, but add to own pallette. We added cauliflower which added some texture to the dish and different tastes to the experience. Quite a lot of potatoes, felt quite carb heavy, would recommend exchanging the potatoes for other root veggies and a variety of veg, but the veg cooked in the curry paste made it very hearty and filling, the blob of yoghurt is a nice constrast between the hot and cold
13th Nov, 2016
This is a fantastic recipe and has been an autumn/winter staple in my house for ages. I always stir in a teaspoon of garam masala before serving.
20th Sep, 2016
This is so full of flavor. Absolutely delicious. One of my favorite meals. Lots of peeling and chopping but you have leftovers for days! Used sweet potato as I had some to use up. Quality.
6th Sep, 2016
I really enjoyed this. Has a nice kick to it. I didn't have parsnips, used celery instead which worked well, though I'd like to try with parsnips next time as I love them and imagine that makes it much better. I didn't have yoghurt either, so I topped with slices of grilled halloumi and fresh basil which was delicious. Used dried coriander instead of fresh.


20th Feb, 2017
Does anyone know if the nutritional information is based on the naan bread also?
goodfoodteam's picture
3rd Mar, 2017
Hi there, no the nutrition does not include the servings suggestions, ie neither the yogurt nor the naan.
1st Jan, 2015
Hi, can anyone advise if I can cook this in the slow cooker? Any tips how to cook in the slow cooker please? Many thanks.
13th Aug, 2015
I've cooked this in a slow cooker and it worked well. I sweated the vegetables first as in the recipe (my slow cooker has this function so all done in the one pot). When i added the stock I used enough to cover the vegetables and lentils so maybe used a bit less than in the recipe. You probably know how much liquid is right for you cooker. Then I cooked it on high till it automatically switched to 'keep warm', about 4 hours. It was so easy and low faff, recommend you give it a try.
goodfoodteam's picture
8th Jan, 2015
Hi fionaandwill, thanks for your question. We haven't tested this recipe using a slow cooker so cannot guarantee perfect results, but can't see any reason why it wouldn't be ok to do so and would suggest perhaps not cooking it for much longer than 4 hrs. You may however, want to add the lentils later on in the cooking process so that they don't turn to mush. Hope this helps, let us know how you get on. 
28th Jun, 2014
Could I freeze this? And if not why not? Would one of the elements go slushy? I love it! Xx
23rd Jan, 2014
Would replacing half of the potatoes with some sweet potatoes or pumpkin be nice? Do they need the same cooking time?
RedPanda14's picture
4th Oct, 2014
I've used sweet potatoes in this, there is no difference :)
goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for your question. Yes, pumpkin or sweet potato would both work well and take about the same time to cook too. Thanks, and enjoy the stew!BBC Good Food team
22nd Jun, 2013
Can you freeze it?


18th Oct, 2015
Made this last week,bloody lovely... added a can of tomatoes and twice the amount of lentils (200g) & let it simmer for a good 1hr. Perfect winter warmer,just about to make another batch.
26th Jan, 2014
Loved this recipe... so simple and both my girls (aged 6 and 7) ate it up without making any fuss at all, which I was waiting for given they had never eaten lentils before! Some tips... 1. add double the amount of lentils, this thickens it up and gives a great flavour 2. Too many potatoes for my liking, perhaps swop with sweet potato instead? 3. takes about 10 mins more to cook that the recipe stated to get the potatoes soft enough to eat - but if you used sweet potatoes I'm sure they would cook quicker. 4. Creme fresh on top is a must, along with the coriander 5. serve with naan breads - I put a splash of water, dessicated coconut and honey drizzled on top before popping them in the oven for five mins - the girls loved mopping up the juice/soup left over with the naan! This recipe was a real hit and I will be doing it again and again!
12th Dec, 2013
I love this recipe. However, I add a little flower at the end because the curry always ends up a little too runny.
23rd Sep, 2013
Used quorn pieces for a change, 4 tspTikka powder, frozen coriander and a tin of tomatoes. My husband (big meat eater) was dubious but actually loved it! I'm a veggie and it was great with a little kick from the tikka powder.