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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nicnic
16th Jan, 2008
5.05
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
15th Jan, 2008
5.05
Absolutely delicious...Great taste...brilliant comfort food. Have made thhis again and again
aladash
14th Jan, 2008
5.05
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
1st Jan, 2008
5.05
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
21st Dec, 2007
5.05
Completely delicious and a great way to use up any root vegetables left in the veggie box.
davidmahar
16th Dec, 2007
5.05
Needed to use 200gm of red lentils otherwise it would have been too thin, lovely taste
yamgma
5th Dec, 2007
5.05
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.
naomibrook21
29th Nov, 2007
5.05
absolutely amazing. the flavour was delicious without being too spicy at all but you could easily add chilli for a bit of heat. really warming too.

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