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 Vegetable (Spicy) Casserole

2 tbsp sunflower or veg oil
1 chopped onion
2 crushed garlic cloves
700g potatoes, peeled and cut into chunks
4 thickly sliced carrots
2 thickly sliced parsnips
2 tbsp curry paste or powder
1 litre veg stock
100g red lentils
1 small bunch roughly chopped fresh coriander
Yoghurt and naan bread to serve


Heat the oil in large pan.
Cook onion and garlic over medium heat until softened (3-4 minutes), stirring occasionally. Add potatoes, carrots, parsnips, increase heat and cook for 6-7 minutes, stirring all the while, until the veg are golden.
Stir in the curry powder or paste, add the stock and bring to the boil.
Reduce heat and add lentils.
Cover and simmer for 15-20 minutes until veg and lentils are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.
Top with yoghurt and rest of coriander. Serve with naan bread.

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