All-time top 20 recipe for 4 people, takes only 35 mins; recipe has vegetable, onion, garlic clove, potato, carrot, parsnip, curry paste, vegetable stock, lentil, coriander and yogurt.
Spicy root & lentil casserole
Course: All-time top 20
Servings
4
servings
Prep time
10 mins
Ingredients
- Yogurt: low-fat yogurt and naan bread, to serve
- Coriander: a small bunch of fresh coriander, roughly chopped
- Garlic Clove: 2 garlic clove, crushed
- Onion: 1 onion, chopped
- Vegetable Stock: 1 litre/1 3/4 pints vegetable stock
- Carrot: 4 carrot, thickly sliced
- Vegetable: 2 tbsp sunflower or vegetable oil
- Lentil: 100g red lentils
- Potato: 700g potatoes, peeled and cut into chunks
- Curry Paste: 2 tbsp curry paste or powder
- Parsnip: 2 parsnip, thickly sliced
Directions
- Heat the oil in alarge panand 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.
