Spiced Parsnip, Lentil and Coconut Dhal Hotpot

Ingredients

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

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.