Spicy root & lentil casserole

By Good Food

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

Prep:10 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 378
fat 9g
saturates 1g
carbs 64g
sugars 0g
fibre 10g
protein 14g
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

Tip

Like this?
Try some of our other veggie mains, Butternut squash & sage risotto , Pumpkin curry with chickpeas or Roasted vegetable lasagne .

Method

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.
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.
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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