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.