Curried Root Vegetables
This recipe works in combination with: Aubergine Lasagne, Pasta alla Norma, Root Veg & Cheese Rosti. This recipe features in these meal plans: Veggie Classics 2.
A spicy one-pot stew with potato, lentils, carrot and parsnip.
Ingredients
- 1/4 medium onion, finely chopped
- 1/2 medium parsnip (approx 285g each), peeled and diced
- 1 small carrot (approx 95g), peeled and diced
- 2 medium new potatoes (approx 70g each), peeled and diced
- 40g of dried red lentils
- 1 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 tsp tomato puree
- 250ml vegetable stock, prepared according to the packet instructions
- 1 tsp medium curry powder
- 1 tsp mild chilli powder
- Serves: 1
- Course: Main Course
- Preparation time: 15 mins
- Cooking time: 30 mins
- Price per person: £0.92
- Store cupboard: Basic
- Calories per serving: 508
- 5-a-day per serving: 1.9
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Method
- Heat the oil in a large saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the potato, carrot and parsnip and fry for 6-7 minutes, or until the vegetables begin to brown. Stir in the curry powder and chilli powder and fry for one minute.
- Stir in the tomato puree, lentils and stock. Cover and simmer for 15-20 minutes, or until the lentils and vegetables are tender and the stew develops a thicker consistency. Season to taste with salt and pepper and serve immediately.
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