Roast Parsnip Dal

Ingredients

1 Large onion, finely diced

3 Garlic cloves, minced

1 Red chilli, deseeded and finely chopped

1 Thumb fresh ginger, grated

500g Parsnips, topped and cut in half lengthways

80g Spinach

3 tsp Medium curry powder

1 tsp Garam masala

1/2 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Ground cardamom seeds

1/2 Cayenne pepper

300g Split red lentils

50g Coconut cream

400ml Low salt vegetable stock

2 tbsp Olive oil

1 tsp Honey

Juice of half a lemon

Season

Preparation

Heat the oven to 220 C/200 Fan/Gas mark 7. Cook the lentils as per the instructions. I used Tesco split red lentils and they took 25 minutes to cook, which is roughly how long the parsnips take. Coat the parsnips in 1 tbsp of oil, 1 tsp curry powder and honey, then pop in the oven.

After 15 minutes toss the parsnips and roast for a further 10 minutes. Heat the remaining oil in a large pan and sweat the onions for 5 minutes.

When the onions are soft add the garlic, ginger and chilli and cook for 3 minutes. Tip in the spices and cook for a further minute before adding the coconut cream and vegetable stock.

By now the lentils and parsnips should be ready. Remove the parsnips from the oven and roughly cut into cubes. Rinse and drain the lentils. Add both to the pan of spices then season. Stir in the lemon juice and spinach until just wilted.

Serve with a dollop of yogurt, fresh coriander and your favourite naan.