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Spicy root vegetable casserole

45 mins
cals:
375
Protein:
11g

method:

  1. Start by chopping up and peeling all the vegetables (potatoes, carrots, swede and parsnip) and add to a large saucepan with water to boil
  2. Now start heating up another large pan with 1 cal cooking spray, once hot add in a chopped onion and the garlic
  3. After 2-3 minutes add in the lentils, vegetable stock, curry powder and the yogurt and leave to cook on a medium heat for 5 mins
  4. After 5 mins, drain the vegetables and add in to the main pan, season with salt, pepper and coriander and then cover the pan and leave to simmer for a final 20 minutes

Serves 2

(It can also be cooked in a slow cooker and if you wish to thicken the mixture try adding some cornflour)

IngredientS:

  • 1 onion
  • 3 medium potatoes
  • 2 carrots
  • 1 swede
  • 1 parsnip
  • 50g red lentils
  • 2 tbsp curry powder
  • 500ml dissolved vegetable stock in boiling water
  • 2 tbsp (diary free / plant based) plain yogurt
  • 1 garlic clove
  • Fresh Coriander
  • Salt and pepper

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