Description

A hearty and flavorful Spicy Root & Lentil Casserole featuring tender potatoes, carrots, and parsnips simmered with red lentils in a rich curry-spiced vegetable broth. This comforting vegetarian main dish is perfect served with a dollop of low-fat yogurt and warm naan bread.

Ingredients

Scale

Main 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

To Serve

Low-fat yogurt
Naan bread

Instructions

Prepare the base: Heat the sunflower or vegetable oil in a large pan over medium heat. Add the chopped onion and crushed garlic, cooking for 3 to 4 minutes until softened, stirring occasionally to prevent burning.
Cook the root vegetables: Add the peeled and chunked potatoes, thickly sliced carrots, and parsnips to the pan. Increase the heat and cook for 6 to 7 minutes, stirring frequently, until the vegetables begin to turn golden.
Add spices and stock: Stir in the curry paste or powder, ensuring the vegetables are evenly coated. Pour in the vegetable stock and bring the mixture to a boil.
Simmer with lentils: Reduce the heat to low, add the red lentils, cover the pan, and simmer gently for 15 to 20 minutes. Cook until the lentils and vegetables are tender and the sauce has thickened.
Finish the casserole: Stir in most of the chopped coriander and season with salt and pepper to taste. Heat the casserole for another minute to blend the flavors.
Serve: Spoon the casserole into bowls, topping each with a dollop of low-fat yogurt and the remaining coriander. Serve alongside warm naan bread for a complete meal.

Notes

You can adjust the curry paste or powder quantity to suit your desired level of spiciness.
For extra protein, consider adding a handful of chickpeas or swapping red lentils for green lentils, though cooking time might vary.
This dish can be made in advance and reheated gently on the stovetop; add a splash of stock or water if it thickens too much.
Vegetable stock can be substituted with chicken stock if not preparing vegetarian.
Serve with a side salad or steamed greens for added freshness and nutrition.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Stovetop
Cuisine: Indian-inspired

Keywords: spicy lentil casserole, root vegetable casserole, vegetarian curry, easy lentil recipe, healthy vegetarian meal, curry casserole, Indian inspired vegetarian dinner