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Root Vegetable and Lentil Curry

2nd March 2018
Root Vegetable and Lentil Curry - The Sussex Girl

If you’re looking for a low fat, high fibre, low cost, super nutritious supper that can be frozen, microwaved and served in all sorts of different ways then this recipe for Root Vegetable and Lentil Curry is for you!  I used to cook this in my student days as it is such a comfort food but suits a student budget, it is one of the dishes that has stayed with me and for good reason.

This curry is a kind of dahl, comfortingly thick and warmly spiced, it will quickly become one of your favourite winter meals.  It can use up lots of different veggies but I usually plump for a mixture of potatoes, parsnips, carrots and butternut squash. You’ll need a fairly large heavy based pan to simmer this in, I use a Sainsbury’s Cast Iron Casserole that I LOVE! Not only because it cooks the food well but it also looks great straight on the table.

Root Vegetable and Lentil Curry - The Sussex Girl

Root Vegetable and Lentil Curry - The Sussex Girl
You can opt to serve this curry just as it is, with green veg (I really enjoy steamed spinach) and even as a side to a meat curry. For a cheeky treat add a naan bread or some crispy poppadoms. If you cook this as per the recipe then it is completely ‘free’ on Slimming World as well as being packed full of veggies that will keep you full for hours. It is also gluten and dairy free (without the yogurt). Perfect!

Print

Root Vegetable and Lentil Curry

Ingredients

  • 1 White Onion chopped
  • 500 g Potatoes peeled and cubed
  • 250 g Butternut Squash peeled and cubed
  • 3 Carrots peeled and in chunky slices
  • 3 Parsnips peeled and in chunky slices
  • 2 tbsp Madras Curry Powder
  • 2 Garlic Cloves crushed
  • 100g Lentils
  • 1 litre Vegetable Stock
  • Small bunch Fresh Coriander roughly chopped
  • Small pot Fat Free Yogurt

Instructions

  1. Spray olive oil into the pan. Gently fry the chopped onion and crushed garlic over a low heat until soft and translucent.

  2. Add all the chopped veg and stir for about 6 minutes until softened and golden around the edges. Stir in the curry powder until all the vegetables are coated.

  3. Pour in the vegetable stock then bring to the boil.  Once boiling, add the lentils before turning the heat down so that it is at a simmer. Continue to slowly simmer for about 20 minutes or until the vegetables are fully cooked and the sauce has thickened.  Be careful - this will start to burn on the bottom quickly if you don't keep stirring!


  4. Serve with fresh coriander stirred through and sprinkled onto the top. Offer the yogurt to dollop!

Root Vegetable and Lentil Curry - The Sussex Girl

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