Recipe for a vegetarian lentil casserole with curry and coriander flavours

1 cup red lentils
4 potatoes
4 carrots
1 onion – peel and chop finely
2 cloves garlic – crush, peel & chop finely
2 tbsp mild curry powder
4 tsp vegetable stock granules
2 cups boiling water (for veg stock)
2 tbsp fresh coriander – chop coarsely
1 cup basmati rice
vegetable oil, salt & pepper (from your pantry)

How to
Preparation: Dissolve the vegetable stock granules in the boiling water. Stir well and set aside.

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Heat a few glugs of oil in a pan on medium heat and cook the onion and garlic for 3-4 minutes until softened. Add the potatoes, carrots, salt and pepper, turn up the heat and cook for about 3 more minutes, stirring occasionally.

Now add the curry powder and vegetable stock and bring to the boil. Add the lentils, then turn down the heat and simmer for 15-20 minutes until the lentils and vegetables are done. You may need to add a little more water during this time. Just before serving stir in the coriander (reserving a little for the garnish).

To serve, divide the rice between the plates, top with the lentil mix and scatter with coriander.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.