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Main course · British-South Asian fusion

Spiced Parsnip, Lentil and Coconut Dhal Hotpot

40 min Serves 4 ~557 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVegetarian
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Ingredients

  • 500 g parsnips, peeled and diced
  • 200 g red lentils, rinsed
  • 400 ml coconut milk
  • 400 ml vegetable stock
  • 1 onion, diced
  • 3 garlic cloves
  • 20 g fresh root ginger, grated
  • 2 tbsp mild curry powder
  • 2 tbsp sunflower oil
  • 1 lime

Nutrition (per serving)

Calories
557 kcal
Protein
17 g
Carbohydrate
53.7 g
of which sugars
11.6 g
Fat
28.4 g
of which saturates
18.6 g
Fibre
12 g
Salt
0.84 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat oil in a large pan. Fry the onion for 5 minutes, then add the garlic, ginger and curry powder and cook for 1 minute.

  2. 2

    Add the parsnips and stir to coat in the spices, then pour in the coconut milk and stock.

  3. 3

    Add the lentils, stir well, bring to a boil and then reduce to a steady simmer. Cook uncovered for 25 minutes, stirring occasionally, until the lentils are creamy and the parsnips are soft.

  4. 4

    Squeeze in the lime juice, season well and serve with warm naan or rice.

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