Tom Kerridge's Roasted Parsnip, Lentil and Spinach Curry
By M&S Food
Published on 20 August 2024
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 and parsnips give loads of sweet, nutty flavour.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 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
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.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.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.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.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.Step 6
Add the naans to the oven and cook according to pack instructions.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.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.