Spicy root vegetable & lentil casserole
PREP 10 MINS COOK 35 MINS SERVES 4 (AS A MAIN)
2 tbsp olive oil
1 brown onion, chopped
2 cloves garlic, crushed
600g Zerella Spud Lite Potatoes, cut into chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tbsp curry paste or
1 tsp gluten-free curry powder
750ml (3 cups) salt-reduced vegetable stock or gluten-free stock
250ml (1 cup) water
100g dried red lentils
1 small bunch coriander, roughly chopped Freshly ground black pepper
2 tbsp low-fat natural yoghurt, per serve
4 Simson’s Pantry Mini Naans or gluten-free naan bread, to serve
1 Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes until the onion starts to soften. Stir in the potatoes, carrots and parsnips. Increase heat to high. Cook, stirring often, for 6-7 minutes, or until the vegetables are golden.
2 Stir the curry paste into the pan and cook, stirring, for 1 minute. Stir in the stock and water. Bring to the boil. Reduce heat to medium and add the lentils. Cover and simmer, stirring occasionally, for 15-20 minutes or until the lentils and vegetables are tender and the sauce thickens.
3 Stir most of the coriander into the casserole. Season with pepper. Top with the yoghurt and the remaining coriander. Serve with the naan bread.
Nutrition Info
PER SERVE 1990kJ (476Cal), protein 17g, total fat 13g (sat. fat 2g), carbs 63g, fibre 13g, sodium 779mg • Carb exchanges 4 • GI estimate medium • Glutenfree option