Curried Root and Lentil Casserole

Name: Curried Root and Lentil Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp Sunflower oil; 4 Garlic and Coriander Naan, to serve; 1 Onion, chopped; maldon Salt, to taste; 1 litre Vegetable Stock; 700g Potatoes, peeled and cut into chunks; 100g Red Lentils; 2 Garlic Clove, crushed; 2 Parsnips, thickly sliced; 4 Carrots, thickly sliced; 2 tbsp Curry powder; Greek Yogurt, to serve; 1 small bunch Fresh Coriander, roughly chopped

by Cherrypick

Vegetarian

4.0

10m prep time

40m total time

Easy level

13 ingredients

Curried Root and Lentil Casserole recipe by Cherrypick

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Method

Based on 4 servings, adjust as needed.

Step 1

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.

Step 2

Stir in the curry 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.

Step 3

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 warmed naan bread.

Ingredients
Based on 4 servings

2 tbsp Sunflower oil 1 x JS Sunflower Oil 1L
4 Garlic and Coriander Naan, to serve 2 x Sainsbury's Indian Garlic & Coriander Naan 260g
1 Onion, chopped 1 x Sainsbury's Onions Loose
maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
1 litre Vegetable Stock 1 x Knorr Stock Cubes Vegetable 8x10g
700g Potatoes, peeled and cut into chunks 1 x Sainsbury's British Charlotte Potatoes 1kg
100g Red Lentils 1 x Sainsbury's Dried Red Lentils 500g
2 Garlic Clove, crushed 1 x Sainsbury's Garlic
2 Parsnips, thickly sliced 2 x Sainsbury's Parsnips Loose
4 Carrots, thickly sliced 4 x Sainsbury's Loose Carrots
2 tbsp Curry powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
Greek Yogurt, to serve 1 x Sainsbury's Greek Style Natural Yogurt 500g
1 small bunch Fresh Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g