spicy root and lentil casserole (4 points)
The potatoes in this recipe take on the spicy flavors beautifully for the perfect veggie supper.
Servings/Yield:
- 8 one cup servings
INGREDIENTS
1 medium onion, chopped
2 cloves garlic, crushed
1.5 lb. potatoes, peeled and cut into chunks
4 carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced
2 tablespoons curry paste or powder
1 ¾ pints (28 oz) low sodium vegetable stock
6 ounces red lentils
1 bunch fresh coriander, (cilantro in the US) roughly chopped
DIRECTIONS
- Heat 2 TBSP of the stock in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened. Add the potatoes, carrots and parsnips. Turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. You may need to add some extra water if the vegetables begin to stick.
- Stir in the curry paste or powder and the rest of the stock, then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until thickened.
- Season the casserole, then stir in most of the coriander. Heat through for another minute. Serve sprinkled with coriander, and on a bed of brown rice.
Note: Recipe from Good Food magazine, February 2003. Adapted by brother Dave. The following Nutrition Facts do not include the rice bed.
NUTRITION FACTS
Servings: 8
Amount Per Serving
Calories: 195
Total Fat: 0.77g
Cholesterol: –
Sodium: 35mg
Total Carbs: 39.09g
Dietary Fiber: 6.75g
Sugars: 3.88g
Protein: 9.10g
Calculated Points: 4
