Root Veg Casserole

ingredients for 6-8 smallish portions
oil/low fat cooking spray
1 large onion, chopped
2 garlic cloves, crushed
700g/1lb 8oz potatoes (~3 baking potatoes), peeled and chopped into large chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tablespoons curry powder (or paste)
1 litre/1¾ pints vegetable stock
150g red lentils

  1. Fry the onions and garlic until softened.
  2. Add the vegetables, and cook for 5 minutes or so.
  3. Add the curry powder, stock and bring everything to the boil.
  4. Add the lentils, then cover and simmer for 25 minutes or until the veg is tender and the lentils have thickened the sauce.

Top tips:

  • Freezes well, so make a big batch for quick and easy meals later
  • I’ve said 6-8 portions based on having this as a lighter meal, served with perhaps a mini naan bread
  • Leave the veggies nice and chunky to add more interest to the eating 🙂
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