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Spicy root & lentil casserole
gluten free
lactose free

I just love this dish, especially when it’s cold outside, it warms you up. You can add any root vegetables of your choice. The kale gives a lovely contrast of taste.

I doubled up on the quantities, so I could freeze some. It’s just my kind of comfort food.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins

Serves: 4 people

Nutritional information/serving:
Calories: 396 kcal
Fat: 6 g
Transfat: 0
Carbs: 78 g
Fiber: 18 g
Sugar: 15 g
Protein: 12 g



  • 700 g sweet potatoes, peeled and cut into chunks
  • 4 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 1 swede, cut into chunks
  • 200 g red lentils
  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • 2 handful kale
  • 2 tbsp curry paste or powder
  • 1 liter vegetable stock
  • 1 tbsp coconut oil
  • 1 tbsp coconut milk
  • 1 tsp himalaya salt
  • fresh ground pepper


  1. Heat the coconut oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened.
  2. Tip in the potatoes, carrots, parsnips and swede, turn up the heat and cook for 6-7 minutes, stirring until the vegetables are golden.
  3. Stir in the curry paste or powder, pour in the stock and bring to the boil.
  4. 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.
  5. Add the kale, season and heat for a minute or so.
  6. Top with a spoon of coconut milk and some coriander.

You can serve with naan bread.

About The Author


Hi everyone, I'm Dagmar and I'm born in Belgium, at 27 I moved to the south coast of Spain, initially just for 6 months, however 22 years later, I'm still here. I have a big passion for animal welfare. I have 3 dogs and a cat, all rescues. In September 2015, I turned vegetarian and over the course of that year, I have leant more and more towards veganism. My aim is to eat as 'clean' as possible.

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