Spicy root & lentil casserole

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Recipe from Topfood
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35 min
2021-11-25-02vdlf-vegetarian-vegetable-casserole-with-zucchini-mush-2021-08-26-23-06-38-utc
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Updated 18.04.2022
The potatoes in this recipe take on the spicy flavors beautifully - our idea of the perfect veggie supper. Also, it's so easy to cook. Just try it!

Ingredients
servings

  • Vegetable oil
    2 tbsp.
  • Onion, chopped
    1 pcs.
  • Garlic clove, crushed
    2 pcs.
  • Potatoes, peeled and cut into chunks
    cups
  • Carrot, thickly sliced
    4 pcs.
  • Parsnip, thickly sliced
    2 pcs.
  • Curry paste
    2 tbsp.
  • Vegetable stock
    33 fl. oz
  • Red lentils
    cups
  • Fresh coriander, roughly chopped
    1 bunch

Nutrition facts per 100 g

  • Calories

    378 kcal

  • Protein

    14 g

  • Fat

    9 g

  • Carbohydrates

    64 g

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.

Bon Appetit!

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