Curried Root Vegetable Casserole [vegan] [gluten free]

Name: Curried Root Vegetable Casserole [vegan] [gluten free]
Prep time: 20 min
Total time: 25 min
Ingredients: 300g parsnips [10.5 oz]; 300g carrots [10.5 oz]; 300g potatoes [10.5 oz]; 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 [14 oz]; 100g red lentils [3.5 oz / US 1 cup]; 750ml vegetable stock [US 3 cups]; 100g creamed coconut [3.5 oz]; 400g can chickpeas [14 oz]; lime juice; TO SERVE:; wholegrain rice; fresh coriander; 2-3 spring onions

Published on April 22, 2019 | In Indian | By theflexitarian |

6 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

For a thrifty and hearty meal, look no further than this vegan Curried Root Vegetable Casserole. Carrots, parsnips and potatoes are smothered in a rich and creamy tomato coconut sauce.

This is a comforting one-pot meal that the whole family will enjoy. Red lentils and chickpeas boost the protein content of this recipe. Serve it with wholegrain rice and / or wholemeal pitta bread. Sprinkles of fresh coriander and spring onions will add extra flavours.

This Curried Root Vegetable Casserole is quite straightforward to make, just make sure you cut the vegetables in even pieces (as per instructions below) so they cook evenly together.

Today we celebrate Earth Day 2019 with a focus this year on protecting the millions of species that inhabit our planet.

The unprecedented global destruction and rapid reduction of plant and wildlife populations are directly linked to causes driven by human activity: climate change, deforestation, habitat loss, trafficking and poaching, unsustainable agriculture, pollution and pesticides to name a few. The impacts are far reaching.

Food, especially meat production, takes a major toll on the environment. Each week, many of us makes decisions about food 3 times a day, 7 days a week. That’s 21 opportunities to make a difference and help preserve species around us. One of the easiest way to reduce our ecological footprint is to choose to eat less meat.

This Earth Day I have teamed up with other bloggers to create the selection of delicious sustainable food recipes below. Enjoy!

Vegetarian and/or Sustainable Food Recipes

by Food Blogging Friends –

For a Small Planet

Hosted By The Baking Fairy and Palatable Pastime

BBQ Grilled Shrimp by Cindy’s Recipes and Writings
Blackened Salmon Tacos with Mango Salsa by The Beard and The Baker
Curried Root Vegetable Casserole by The Flexitarian
Easy Vegan Brownies by Triple Chocolate Kitchen
Homemade Vegetable Broth by Simple and Savory
Kali Dal – Beluga Lentils by Sneha’s Recipe
Lemon Garlic Orzo with Roasted Vegetables by Join Us, Pull up a Chair
Quick Pickled Vegetables by A Day in the Life on the Farm
Sourdough Bread Salad by Home Sweet Homestead
Vegan Deviled Eggs by Palatable Pastime

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

300g parsnips [10.5 oz]
300g carrots [10.5 oz]
300g potatoes [10.5 oz]
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 [14 oz]
100g red lentils [3.5 oz / US 1 cup]
750ml vegetable stock [US 3 cups]
100g creamed coconut [3.5 oz]
400g can chickpeas [14 oz]
lime juice
TO SERVE:
wholegrain rice
fresh coriander
2-3 spring onions

Instructions

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 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.

Servings : 6
Ready in : 45 Minutes
Course : Curries, Family Meals, One-pot Meals
Recipe Type : April Recipes, December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes, September Recipes
Ingredient : Carrot, Parsnip, Potato

6 Responses to Curried Root Vegetable Casserole [vegan] [gluten free]

Valentina | The Baking Fairy April 23, 2019 at 6:44 am #

This casserole sounds absolutely scrumptious! I love curry flavors but I don’t always want to prepare a proper curry. This is packed full of delicious veggies and legumes and looks delicious! Thank you for participating in our Earth Day event! ❤️

Reply
- theflexitarian April 23, 2019 at 9:50 am #
  
  Thanks Valentina. Lovely event. Thanks for including me.
  
  Reply
Hannah Lewis April 26, 2019 at 1:33 pm #

This sounds divine! I love all these flavors in here – can’t wait to try it out.

Reply
- theflexitarian April 26, 2019 at 2:04 pm #
  
  Thank you. Hope you like it!
  
  Reply
Alastair March 12, 2020 at 9:39 am #

Incredible recipe! Maybe one of the best veggie curries I’ve ever made. I used proportionately more ingredients (about 500g each of the potatoes, carrots and parsnip) and coconut milk instead of creamed coconut. It’s so rich and spicy, and the texture of the parsnips is just wonderful. Thanks!

Reply
- theflexitarian March 12, 2020 at 11:30 am #
  
  Glad you liked it! Thanks for your feedback. Annabelle x
  
  Reply