Friday, 22 January 2016

Spicy Root and Lentil Casserole

I made this on Friday night when it was freezing cold, it was a lovely warm me up dish and I did as suggested and served it with naan bread.

Spicy Root and Lentil Casserole (from Good Food Magazine February 2003)
(Serves 4)

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1l vegetable stock
100g red lentils
small bunch fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Heat the oil in a large pan and cook the onion over a medium heat for 3-4 mins until softened, add the garlic and cook for another min. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 mins, stirring, until the vegetables are golden.

Stir in the curry paste or powder, pour in the stock and bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 mins until the lentils and vegetables are tender and the sauce has thickened.

Stir in most of the coriander, season and heat for a min or so. Top with yogurt and the rest of the coriander. Serve with naan bread.

1 comment:

  1. Sounds like a perfect winter dish - yum! x