Description

A hearty and flavorful Spicy Root & Lentil Casserole combining tender potatoes, carrots, parsnips, and red lentils simmered in a rich curry-infused vegetable stock. This comforting vegetarian dish is perfect for a nutritious weeknight meal, served with cooling low-fat yogurt and warm naan bread.

Ingredients

Scale

Vegetables and Aromatics

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

Spices and Lentils

2 tbsp curry paste or powder
100g red lentils

Liquids and Garnish

1 litre (1¾ pints) vegetable stock
A small bunch of fresh coriander, roughly chopped
Low-fat yogurt, to serve
Naan bread, to serve

Instructions

Prepare the base: Heat the oil in a large pan over medium heat. Add the chopped onion and crushed garlic and cook for 3-4 minutes until softened, stirring occasionally to prevent burning and ensure even cooking.
Cook the root vegetables: Add the chunked potatoes, thickly sliced carrots, and parsnips to the pan. Increase the heat slightly and cook for 6-7 minutes, stirring frequently until the vegetables turn golden and start to soften.
Add spices and stock: Stir in the curry paste or powder to coat the vegetables evenly. Pour in the vegetable stock and bring the mixture to a boil, which helps meld the flavors and soften the ingredients further.
Simmer with lentils: Reduce the heat to low, add the red lentils, cover the pan with a lid, and let it simmer gently for 15-20 minutes. Cook until both the lentils and vegetables are tender and the sauce has thickened to a hearty consistency.
Season and garnish: Stir in most of the chopped fresh coriander and season the casserole with salt and pepper to taste. Allow it to heat through for another minute or so to blend the flavors.
Serve: Spoon the hot casserole into bowls, topping each with a dollop of low-fat yogurt and a sprinkle of the remaining coriander. Serve with warm naan bread on the side to complete this comforting meal.

Notes

You can substitute the curry paste with curry powder for a milder flavor.
If you prefer a thicker casserole, simmer uncovered for a few extra minutes to reduce the liquid.
For a vegan option, replace the low-fat yogurt with a plant-based yogurt alternative.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
This dish can be adapted by adding other root vegetables like sweet potatoes or turnips if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired

Keywords: spicy root lentil casserole, vegetarian casserole, lentil curry, root vegetable stew, hearty vegetable dish, easy vegetarian dinner