The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission.
How to make spinach lentil curry with Bombay parsnips
This mildly spiced spinach and sweet potato curry is rich with coconut cream and thickened with tender lentils. If that's not enough, it's served with Bombay spiced parsnips on the side
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Spinach lentil curry with Bombay parsnips
2 onions
2 garlic cloves
A thumb of ginger
1 chilli
1 sweet potato
2tbsp olive oil
Sea salt and freshly ground pepper
6 curry leaves (optional)
1 cinnamon stick
2tbsp Bombay spice mix
150g dried red lentils
2tbsp coconut cream
1 vegetable stock cube
400ml boiling water
500g parsnips
100g baby leaf spinach
Preheat your oven to 180C. Peel and thinly slice the onions, keeping them separate. Scoop half of the onions into a bowl and set aside for later. Peel the garlic cloves and ginger and finely grate both of them. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop. Scrub the sweet potatoes and cut into small, bite-size chunks.
Pour 1tbsp oil into a large pan and warm to a medium heat. Slide in 1 chopped onion along with the garlic, ginger and chilli. Sprinkle in the curry leaves and 1tbsp Bombay spice mix. Add the cinnamon stick and a pinch of salt and pepper. Fry for 5 mins, stirring frequently. If the pan begins to look dry, add a splash of cold water and stir.
Slide the chopped sweet potato into the pan, stir and continue to cook for a further 2-3 mins.
Scatter the red lentils into the pan with the veg. Crumble in the coconut cream and the stock cube. Pour in 400ml boiling water. Bring to the boil, then cover the pan with a lid and reduce to a simmer. Cook for 20 mins, stirring occasionally.
Meanwhile, peel the parsnips and cut into long batons. Scatter them into a roasting tin and add the remaining sliced onion. Spoon over 1tbsp Bombay spice mix and add a pinch of salt and pepper and 1tbsp oil. Toss well to combine. Slide the veg into the oven and roast for 25 mins, turning halfway.
When the curry is cooked, stir through the spinach till slightly wilted. Have a taste and add a little more salt and pepper if needed. Spoon the curry into bowls and serve with the Bombay parsnips on the side.
Recipe from abelandcole.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments