Dinner

Spicy Root & Lentil Curry Recipe

ByCleo Brixton January 22, 2026January 22, 2026

Introduction

This Spicy Root & Lentil Casserole is a warm, comforting dish packed with hearty vegetables and flavorful spices. Perfect for a cozy dinner, it combines tender root vegetables and red lentils in a fragrant curry sauce.

The image shows a shiny silver pot filled with a thick, yellow-orange stew that has large chunks of potatoes and other vegetables visible throughout. On top of the stew is a dollop of smooth, white cream garnished with small pieces of green leafy herbs, likely cilantro. The pot is set on a white marbled surface with part of a wooden board showing near it. The stew has a rich and hearty texture with scattered herbs adding freshness. photo taken with an iphone --ar 4:5 --v 7

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, to serve
Naan bread, to serve

Instructions

Step 1: Heat the oil in a large pan over medium heat. Add the chopped onion and crushed garlic, cooking for 3-4 minutes until softened, stirring occasionally.
Step 2: Add the potatoes, carrots, and parsnips. Increase the heat and cook for 6-7 minutes, stirring frequently, until the vegetables are golden.
Step 3: Stir in the curry paste or powder, then pour in the vegetable stock and bring the mixture to a boil.
Step 4: Reduce the heat to low, add the red lentils, cover the pan, and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Step 5: Stir in most of the chopped coriander, season to taste, and heat for another minute.
Step 6: Serve topped with a dollop of low-fat yogurt and the remaining coriander. Accompany with warm naan bread.

Tips & Variations

For a creamier texture, add a splash of coconut milk towards the end of cooking.
Swap the red lentils for green or brown lentils, but increase the cooking time accordingly.
If you prefer less spice, reduce the amount of curry paste or use a mild curry powder.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

A close-up of a shiny silver pot filled with a thick yellow curry containing chunks of potato and other vegetables. On top, there is a dollop of white cream garnished with fresh green cilantro leaves scattered over the yellow sauce. The pot sits on a wooden surface, with a soft focus background, and the curry looks rich, chunky, and warmly colored. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole in advance?

Yes, this casserole tastes even better the next day as the flavors have more time to meld. Prepare it ahead and refrigerate overnight before reheating.

Is this dish suitable for vegans?

The casserole itself is vegan if you omit the yogurt or use a plant-based alternative. The naan bread should be checked as some contain dairy or eggs.