Sunday, January 8, 2012

Spicy Root & Lentil Casserole

The Holidays are over. Time to get back in the groove of normal life. I got some new cookbooks and some interesting spices that I can't wait to try. My sister got me Isa Chandra's brunch cookbook! My best friend came over for brunch so I prepared one of Isa's recipes for tofu scramble. It was very easy to make and tasty! 
It's nice to be back in the kitchen. The other night I needed to find a quick recipe and I wanted something a little different. I got this recipe from BBC's Good Food magazine. Once I got all the vegetables cut up it came together quickly. Here goes.

Spicy Root and Lentil Casserole

2 T. vegetable oil
1 onion, chopped
2 garlic cloves
1 lb. 9 oz. potatoes, peeled and cut into chunks
4 carrots, thickly sliced
2 parsnips, thickly sliced (I used broccoli)
2 T. curry paste or powder (I used red curry paste)
1 3/4 pt. vegetable stock
4 oz red lentils
small bunch fresh coriander, chopped (I used dried)
yogurt (I use coconut milk) and naan or pita bread, to serve

Heat the oil in a large pan and cook the onion and garlic 3-4 minutes, until softened, stirring occasionally. Add the potatoes, carrots, and parsnips, turn up the heat and cook 6-7 minutes, stirring, until the vegetables are golden.

Stir in the curry paste or powder, pour in the stock, then bring to a boil. Reduce heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and veggies are tender and the sauce has thickened. 

Stir in most of the coriander, season and heat for a minute or so. Top with the yogurt (or coconut milk) and the rest of the coriander. Serve with toasted pita or naan. 
 Feel free to experiment with the veggies you have in your fridge and different spices. This was a wonderful healthy dinner. 

Next: an incredible dessert. Stay tuned.

Chefteebs

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