![Curried Root Vegetable Casserole [vegan] [gluten free] © The Flexitarian - Annabelle Randles](https://theflexitarian.co.uk/wp-content/uploads/2019/04/Curried-Root-Vegetable-Casserole-vegan-gluten-free-©-The-Flexitarian-Annabelle-Randles-v8--300x300.jpg)
Curried Root Vegetable Casserole [vegan] [gluten free]
For a thrifty and hearty meal, look no further than this vegan Curried Root Vegetable Casserole.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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 to taste
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 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.
Nutrition
Serving: 250gCalories: 400kcalCarbohydrates: 52gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 833mgPotassium: 1085mgFiber: 14gSugar: 9gVitamin A: 8759IUVitamin C: 31mgCalcium: 111mgIron: 5mg