Spicy root & lentil casserole

Spicy root & lentil casserole

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(777 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

  • Healthy
  • Vegetarian

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…

  • 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.
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.
30th May, 2016
Lots of flavour and a good texture. The base recipe itself could easily be used as a starting point for improv - simply use more stock to keep the liquid content and any additional solids in ratio. One thing I think that it could do with is some greens. Some baby spinach stirred in to wilt for the final minute would work. Or some courgette with the root veg. You could easily add some meat if inclined too; this dish is not just for vegetarians.


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