SPICY ROOT & LENTIL CASSEROLE
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
Ingredients
- 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
INSTRUCTIONS
- Heat the coconut oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened.
- Tip in the potatoes, carrots, parsnips and swede, turn up the heat and cook for 6-7 minutes, stirring until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and 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.
- Add the kale, season and heat for a minute or so.
- Top with a spoon of coconut milk and some coriander.
You can serve with naan bread.
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