Thu, May 24 2012
Spicy root & lentil casserole
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
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 and naan bread, to serve
Nutrition Information
378 kcalories,
protein 14g,
carbohydrate 64g,
fat 9 g,
saturated fat 1g,
fibre 10g,
salt 1.24 g
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- 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.
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