Spicy Root Vegetable & Lentil Casserole
photo by Prose
- Ready In:
- 2 tablespoons sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 1⁄2 lbs potatoes, cut into chunks
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 2 tablespoons curry paste or 2 tablespoons curry powder
- 1 3⁄4 pints vegetable stock
- 4 ounces red lentils
- 3⁄4 cup fresh cilantro, roughly chopped
- Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
- Tip in the potatoes, carrots and parsnips.
- Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
- Stir in the curry paste or powder and stock, then bring to a boil.
- Reduce the heat and add the lentils.
- Cover with a lid and simmer for 15 to 20 minutes until thickened.
- Season the casserole , then stir in most of the cilantro.
- Heat through for another minute.
- Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.
Questions & Replies
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This is a very flavorful dish and great for the fall and winter. I cooked it exactly as the recipe describes including ingredients. Cilantro does make a big difference. The only thing I will add next time is more curry seasoning. If you do not like spicy dishes, use the recommended amount. My husband and I need a little more spice so next time, I will be generous with the curry. Rice was also a good compliment to the dish.
Wow. What flavour in this dish. We loved it. My 17 year old son had no problem finishing off any leftovers. I sauteed my onion in water and used extra parsnips. I measured out the lentils and 4 oz is about a half cup. I also added 1 Knorr beef cube and water in place of the vegetable stock. This is easy to make too. Thanks for the recipe.
This is exactly the type of recipe I love: nutritious, easy, and hearty. It was perfect for a cold winter evening. I made it as directed but used one sweet potato and one russet potato for the potatoes and green lentils instead of red. The cilantro was a really nice touch. Made for Veg*an Swap, February 2010
Very tasty. I did have to make some subs, because at the time I cooked this, the parsnips were not in the ingredient list. In place of the parsnips, I added 1 rib of celery diced and a small yam cut into chunks. I also am not a fan of cilantro so I used some parsley and minced scallion in its place. This was a delicious and hearty meal- you can change up the flavor easily by using different kinds of curry powders/pastes (I is 2tsp hot red curry powder and 1 tsp mild yellow curry powder). The consistency is more like a lentil or split pea stew, so if you want it thicker, simmer uncovered or add an extra tablespoon or two of lentils. I made a half batch (serves 2) and the portion sizes are very hearty- it halves very nicely.
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