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.


  • 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
  • Print Recipe
Curried Root Vegetables photo

808 cooks think so


  1. 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.
  2. 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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