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Tom Kerridge's Roasted Parsnip, Lentil and Spinach Curry

By M&S Food
Batch cooking during the winter months is the best way to make your food budget go further. This delicious veggie curry from chef Tom Kerridge, created exclusively with M&S, is perfect for warming up throughout the week…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 750g parsnips, peeled and cut into thick rounds
  • 3 tbsp roasted curry powder, medium or mild, depending on your taste
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 400g red lentils, rinsed
  • 400g coconut milk
  • 0.5 (320g) bag young baby spinach
  • 1 (220g) pack M&S garlic and coriander naans
  • 50g unsalted butter
  • 2 red chillies, deseeded and thinly sliced

Method

8 steps

  1. Step 1

    Heat oven to 200°C/180°C fan/gas 6 and line a large oven tray with greaseproof paper. Spread the parsnips over the tray and sprinkle with 2 tbsp curry powder and a good sprinkling of salt. Drizzle with 2 tbsp of oil and mix well with your hands until evenly coated. Roast for 30 mins or until the parsnips are tender and golden.

  2. Step 2

    Meanwhile, pour the remaining 1 tbsp vegetable oil into a large frying pan. Set over a high heat and when the oil is hot, add the onion and cook for 6-8 mins or until beginning to caramelise.

  3. Step 3

    Add the garlic and cook for 2 mins more until fragrant. Lower the heat and the remaining 1 tbsp curry powder and stir to combine. Add in the red lentils along with 1 litre cold water and stir well.

  4. Step 4

    Increase the heat to medium-high and bring up to a simmer. Simmer gently for 15 mins before adding the coconut milk and cook 5 mins more, or until the lentils are tender.

  5. Step 5

    Remove the parsnips from the oven and add ¾ of them to the lentils. Stir in the spinach and mix until wilted. Season to taste with salt and pepper.

  6. Step 6

    Add the naans to the oven and cook according to pack instructions.

  7. Step 7

    To make the chilli butter, melt the butter in a small pan over a high heat. Once foaming, stir in the chilli and cook for 2 mins and then remove the pan from the heat.

  8. Step 8

    Spoon the curry into bowls and top with the remaining roasted parsnip. Spoon over some chilli butter and serve with the garlic naans on the side.