Try this spicy root casserole recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, 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 then 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.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 579 | ||
Calories from Fat: 252 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.3mg | 2 % | |
Potassium 1612.3mg | 42 % | |
Total Carbohydrate 73.4g | 22 % | |
Dietary Fiber 18.9g | 76 % | |
Sugars, other 54.5g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 579
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