SPICY ROOT VEGETABLE & LENTIL CASSEROLE
I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family.
Provided by Sarah_Jayne
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
- Tip in the potatoes, carrots and parsnips.
- Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
- Stir in the curry paste or powder and stock, then bring to a boil.
- Reduce the heat and add the lentils.
- Cover with a lid and simmer for 15 to 20 minutes until thickened.
- Season the casserole , then stir in most of the cilantro.
- Heat through for another minute.
- Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.
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