Creamy Parsnip Curry with lentils

INGREDIENTS

• 2 parsnips
• 200 g baby carrots
• 2 tablespoon rapeseed or sunflower oil
• 1 onion
• 1 teaspoon ready-chopped garlic / garlic purée
• 1 teaspoon ready-chopped ginger / ginger purée
• handful fresh coriander
• 2 tomatoes
• 2 tablespoon curry paste
• 400 ml coconut milk
• 400 g tin lentils green or brown
• 1 lemon

METHOD

• Peel and trim the parsnips and cut into finger-sized wedges. Trim the baby carrots and halve them.
• Heat the oil in a large casserole or deep frying pan, and gently fry the parsnips and carrots for 5 minutes until starting to turn brown at the edges.
• Peel and slice the onion, and add to the pan along with the garlic and ginger. Cook for a further 2-3 minutes.
• Separate the coriander leaves from their stalks and set aside. Trim and finely chop the stalks and add to the pan.
• Roughly chop the tomatoes, and add to the pan along with all their liquid and seeds. Add the curry paste, stir and cook for 3-4 minutes. Season well with salt.
• Drain and rinse the lentils and add to the pan along with the coconut milk. Simmer for 4-5 minutes until the sauce is thickened and the parsnips and carrots are cooked through.
• Roughly chop the coriander leaves and stir through the curry along with the lemon juice. Taste and adjust seasoning, then serve immediately with rice or naan bread.

Recipe source