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Curried Root Vegetable Casserole [vegan] [gluten free] © The Flexitarian - Annabelle Randles

Curried Root Vegetable Casserole [vegan] [gluten free]

For a thrifty and hearty meal, look no further than this vegan Curried Root Vegetable Casserole.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Curries, Family Meals, One-pot Meals
Cuisine Indian
Servings 6 people
Calories 400 kcal


  • large saucepan


  • 300 g parsnips
  • 300 g carrots
  • 300 g 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
  • 400 g chopped tomatoes
  • 100 g red lentils
  • 750 ml vegetable stock
  • 100 g creamed coconut
  • 400 g can chickpeas
  • lime juice


  • wholegrain rice
  • fresh coriander
  • 2-3 spring onions


  • Peel parsnips, carrot and potatoes. Cut carrots and parsnips in 1 cm [0.4 inch] slices and potatoes in 2cm dice [0.8 inch].
  • Heat the olive oil in a large saucepan. Fry finely sliced onion until soft. Add crushed garlic, grated ginger, mild curry paste and ground cumin. Fry gently for a couple of minutes.
  • Add vegetables to saucepan along with chop the chopped tomatoes, red lentils and vegetable stock. Bring to the boil, then cook half-covered for 15 mins under medium heat.
  • Add grated creamed coconut and drained chickpeas. Cook uncovered for a further 10 mins until vegetables are tender.
  • Season to taste with lime juice, salt and pepper.
  • Serve with wholegrain rice, chopped coriander leaves and spring onions.


Serving: 250gCalories: 400kcalCarbohydrates: 52gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 833mgPotassium: 1085mgFiber: 14gSugar: 9gVitamin A: 8759IUVitamin C: 31mgCalcium: 111mgIron: 5mg
Keyword carrot, parsnip, potato, root vegetable
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