Page title and description
Cook's notesThis recipe can be made in advance and improves with time. If you haven’t got all of the spices, just use the ones you do have.
- 500g parsnips, peeled & chopped into small chunks
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp garam masala
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 1 black mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 onion, peeled & finely diced
- 1 carrot, peeled & finely diced
- 4 garlic cloves, grated
- thumb size piece of ginger, grated
- 1 hot red chilli, finely chopped
- 50g butter, or dairy-free alternative
- 200g tomatoes, chopped
- 1 tsp light brown sugar
- 1 x 400g tin red lentils, drained
- 1 x 400ml tin coconut milk
- desiccated coconut, to serve
- lime wedges, to serve
Prep time: 25 min
Cooking time: 1h
Step 1Preheat your oven to 180°C/Gas 4. Toss the chopped parsnips in a roasting tray with a little oil, salt and pepper. Roast for 20 minutes, until soft.
Step 2In a hot, dry saucepan, heat the spices until they release their aromas, then grind in a spice grinder or pestle and mortar.
Step 3Gently fry the diced onion and carrot in a little oil, until soft. Add the garlic, ginger, chilli, butter and spices to the pan and stir for a couple of mins. Next, add the tomatoes, sugar, lentils, coconut milk and roasted parsnips. Simmer for 30 minutes.
Step 4Serve topped with a little desiccated coconut and lime wedges. Naan bread are the perfect accompaniment.