Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Spicy root & lentil casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower or vegetableoil
- 1 onionchopped
- 2 garlic clovecrushed
- 700g potatoespeeled and cut into chunks
- 4 carrotthickly sliced
- 2 parsnipthickly sliced
- 2 tbsp curry pasteor powder
- 1 litre/1¾ pints vegetable stock
- 100g red lentils
- a small bunch of fresh corianderroughly chopped
- low-fat yogurtand naan bread, to serve
Nutrition: per serving
- kcal378
- fat9g
- saturates1g
- carbs64g
- sugars0g
- fibre10g
- protein14g
- salt1.24glow
Method
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 paste or 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 naan bread.
