The Flexitarian's Curried Vegetable Root Casserole recipe

This recipe comes from Annabelle at The Flexitarian, whose blog focuses on eating mainly plant based meals whilst occasionally incorporating meat. Annabelle offers readers advice on how to eat meat more ethically – how to shop locally, organically, and sustainably, but also how to incorporate vegetables more creatively into meals.

This delicious one-pot curried vegetable root casserole is really easy to cook and its lentils and chickpeas pack a real protein punch. And it’s also dairy, gluten, nut and soya-free.

Ingredients

300g Parsnips

300g Carrots

300g Potatoes

2 Tbsp Olive Oil

1 Medium Onion

3 Garlic Cloves

1 Tbsp Freshly Grated Ginger

2 Tbsp Mild Curry Paste

1 Tsp Ground Cumin

400g Chopped Tomatoes

100g Red Lentils

750ml Vegetable Stock

100g Creamed Coconut

400g Can Chickpeas

Lime Juice

To Serve

Wholegrain Rice

Fresh Coriander

2-3 Spring Onions

Method & Recipe Notes

1. Peel parsnips, carrot and potatoes. Cut carrots and parsnips in 1cm [o.4 inch] slices and potatoes in 2cm dice [0.8 inch].

2. Heat the olive oil in a large saucepan. Finely slice the onion and fry until soft. Add crushed garlic, grated ginger, mild curry paste and ground cumin. Fry gently for a couple of minutes.

3. Add vegetables to a saucepan along with chopped tomatoes, red lentils and vegetable stock. Bring to the boil, then cook half covered for 15 mins under medium heat.

4. Add grated creamed coconut and drained chickpeas. Cook uncovered for a further 10 mins until the vegetables are tender.

5. Season to taste with lime juice, salt and pepper.

6. Serve with wholegrain rice, chopped coriander leaves and spring onions.