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