Roast Parsnip Dal
Health, hearty and packed full of flavour, this Roast Parsnip Dal will warm you up on the coldest winter nights.
I first tried Dal on our honeymoon in the Maldives and instantly fell in love. It’s punchy spices and fresh healthy ingredients really perk you up. We didn’t really need anymore warmth in the Maldives but I could certainly do with a bit of heat this snowy weekend!
As well as being healthy, Dal is packed full of goodies that will help kick your cold in to touch. It’s also really versatile so if you don’t like parsnips you can mix it up with other veg such as sweet potato or squash.
This weekend has been full of festive baking with my good friend Kerry. As well as the Dal we knocked up a Mint Chocolate Yule Log, Almond Butter cookies, Gingerbread cookies and a slow-cooked pulled pork feast for some of the family.
We were finally at a stage in the house renovation where we could put the Christmas decorations up this week. Having moved into a Victorian house this year after 10 years in a new build we decided we would go for a large real tree. When choosing the tree we must have thought we had moved into Chatsworth house (our favourite stately home) not a Victorian semi. After an hour contemplating chopping off branches we decided to rearrange the sofas to accommodate and used a step ladder to reach the top.
Roast Parsnip Dal
Serves 4 – 15 Minutes preparation time – 25 Minutes cooking time
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
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
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve with a dollop of yogurt, fresh coriander and your favourite naan.
Love curry? Try my Summer Chicken Curry
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