ROOT VEGETABLE RECIPES RECIPES

VEGETABLE STEW RECIPES - BBC GOOD FOOD

Vegetable stew recipes - BBC Good Food image

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SPICY ROOT & LENTIL CASSEROLE RECIPE - BBC GOOD FOOD

Spicy root & lentil casserole recipe - BBC Good Food image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, FiberContent 10 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.24 milligram of sodium

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1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

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SPICY ROOT & LENTIL CASSEROLE RECIPE - BBC GOOD FOOD

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
From bbcgoodfood.com
Total Time 45 minutes
Category Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Cuisine Indian
Calories 378 calories per serving

Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES

1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
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4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
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8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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Reviews 5
Calories 223kcal per serving

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