Spicy root & lentil casserole
Chef DefneKitchen Studio chef · October 14, 2026Potatoes, carrots and parsnips are browned, then simmered with red lentils and curry paste into a thick, spicy vegetarian stew. Finish it with coriander and yogurt and serve with naan.
Calories are an AI estimate, for information only.
Ingredients · 11
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Sunflower or vegetable oil2 tbsp
- OnionChopped1
- Garlic clovesCrushed2
- PotatoesPeeled, cut into chunks700 g
- CarrotsThickly sliced4
- ParsnipsThickly sliced2
- Curry paste or powder2 tbsp
- Vegetable stock1 L
- Red lentils100 g
- CorianderRoughly chopped
- Yogurt and naan bread (to serve)
Method · 4 steps
- 1
Pour the oil into a large pan over a medium heat. Add the onion and garlic and soften for 3-4 mins, stirring now and then.
- 2
Add the potatoes, carrots and parsnips, raise the heat and fry for 6-7 mins, stirring, until the veg turns golden.
- 3
Add the curry paste or powder and mix well, then pour in the stock and bring it to the boil. Turn the heat down, add the red lentils, put the lid on and let it simmer for 15-20 mins, by which time the vegetables and lentils should be soft and the sauce thick.
- 4
Add most of the coriander and warm everything through for about a minute, seasoning to taste. Top with yogurt and the remaining coriander, and serve with naan bread.
