Ingredients

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

2 tbsp curry paste or powder

1 litre (1¾ pints) vegetable stock

100g red lentils

A small bunch of fresh coriander, roughly chopped

Low-fat yogurt, to serve

Naan bread, to serve

Instructions

Step 1: Heat the oil in a large pan over medium heat. Add the chopped onion and crushed garlic, cooking for 3-4 minutes until softened, stirring occasionally.

Step 2: Add the potatoes, carrots, and parsnips. Increase the heat and cook for 6-7 minutes, stirring frequently, until the vegetables turn golden.

Step 3: Stir in the curry paste or powder, then pour in the vegetable stock and bring to a boil.

Step 4: Reduce the heat to low. Add the red lentils, cover the pan, and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Step 5: Stir in most of the chopped coriander and season to taste. Heat for another minute.

Step 6: Serve the casserole topped with a dollop of low-fat yogurt and the remaining coriander. Enjoy with warm naan bread.

Tips & Variations

For extra depth, use a combination of curry paste and powder or adjust spice levels to your preference.

Try adding other root vegetables like sweet potatoes or turnips for variety.

Replace low-fat yogurt with coconut yogurt for a dairy-free option.

Serve with steamed rice if naan bread isn’t available.

FAQs

Can I use other types of lentils?

Red lentils work best as they cook quickly and break down to thicken the sauce. Brown or green lentils can be used but will need longer cooking times and may not soften as much.

Is this dish suitable for freezing?

Yes, you can freeze the casserole once cooled. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.