Spicy root & lentil casserole

Spicy root & lentil casserole

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(708 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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fiona_od
2nd Nov, 2017
5.05
made this so many times. So easy and always a hit
Nicola877
16th Oct, 2017
4.05
This recipe is delicious! I roasted the vegetables for 30-40 mins before adding them to the stock and curry paste mixture. I then left in the slow cooker for 3 hours. I also doubled up on the lentils and added extra stock. Lovely winter warmer recipe!!
Nicola877
16th Oct, 2017
4.05
This recipe is delicious! I roasted the vegetables for 30-40 mins before adding them to the stock and curry paste mixture. I then left in the slow cooker for 3 hours. I also doubled up on the lentils and added extra stock. Lovely winter warmer recipe!!
glennm
18th Aug, 2017
2.05
Not nice. Wouldn't make again
abii
30th Jun, 2017
4.05
I did this in the slow cooker and I would do it again. An easy meal that does the job for vegetarian nights. I didn't even fry the onions off first (which probably would have given it more flavour), just threw everything in the slow cooker, plus some cabbage towards the end. I gave it 7 or 8 hours in our 6.5l cooker and the veg was a bit too soft. I agree that it doesn't need as many potatoes - we got 4-6 portions out of it all. I didn't peel the veg (for both health and time reasons) and used Pataks Butter Chicken paste. Will try with a different one next time, plus the yoghurt.
Barb64
14th Mar, 2017
5.05
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.
lizleicester
4th Mar, 2017
2.05
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?
coglann
1st Mar, 2017
5.05
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.
Pollywhackers
20th Feb, 2017
5.05
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.
chrissiejean
31st Dec, 2016
5.05
Cooked as per recipe and it was absolutely delicious. Served with boiled rice and peas. OH ! Yummy yummy in my tummy.

Pages

goodfoodteam's picture
goodfoodteam
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
joanofarc67
22nd Jun, 2013
Can you freeze it?
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
Hi there, thanks for your question. You can freeze this dish once cooked and cooled. The texture will change a little once reheated, but the taste will be fine. Thanks, BBC Good Food team
evieweevie
15th Aug, 2013
5.05
I would freeze it when it was partially cooked and left to cool. This should hopefully prevent the potatoes turning to mash! Then defrost fully and cook as normal.
davidsonl87
14th Aug, 2013
I have frozen it, but it tastes best fresh.
lizleicester
6th Aug, 2013
2.05
I'm sure you can freeze it. Make sure it's cold before you put it in the freezer and expect it to break down to something quite soup/puree like when you thaw it again.

Pages

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