Directions:
- Heat the oil in a large pan, then cook the onion and garlic over a medium heat for 3 to 4 minutes until softened.
- Tip in the potatoes, carrots and parsnips.
- Turn up the heat, then cook for 6 to 7 minutes, until vegetables are nicely golden.
- Stir in the curry paste or powder and stock, then bring to a boil.
- Reduce the heat and add the lentils.
- Cover with a lid and simmer for 15 to 20 minutes until thickened.
- Season the casserole , then stir in most of the cilantro.
- Heat through for another minute.
- Serve with a spoonful of yogurt, if you wish, and sprinkle over the rest of the coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1132.3 Kcal (4741 kJ) | ||
| Calories from fat | 106.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.86g | 18% | |
|---|---|---|---|
| Sodium | 32724.02mg | 1364% | |
| Potassium | 1100.85mg | 23% | |
| Total Carbs | 209.64g | 70% | |
| Sugars | 11.56g | 46% | |
| Dietary Fiber | 16.91g | 68% | |
| Protein | 11.81g | 24% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 4.9mg | 27% | |
| Calcium | 98.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 220.88 Kcal (925 kJ) | ||
| Calories from fat | 20.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 18% | |
|---|---|---|---|
| Sodium | 6383.57mg | 1364% | |
| Potassium | 214.75mg | 23% | |
| Total Carbs | 40.89g | 70% | |
| Sugars | 2.26g | 46% | |
| Dietary Fiber | 3.3g | 68% | |
| Protein | 2.3g | 24% | |
| Vitamin C | 2.7mg | 23% | |
| Vitamin A | 0.5mg | 79% | |
| Iron | 1mg | 27% | |
| Calcium | 19.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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