Curried Parsnip Mash
With a spicy kick
-
35 Minutes
-
Serves 4
50 Minutes
Serves 4
What you'll need…
- 130g Rice
- 200g Split red lentils
- 150g Cherry tomatoes
- 200g Spinach
- 1 Onion
- 3 Tablespoons olive oil
- 1 Thumb sized piece of ginger
- 2 Garlic cloves
- 2 Teaspoons turmeric
- 2 Teaspoons ground coriander
- 2 Teaspoons cumin seeds
- 1-2 Teaspoons chilli powder
- 1.2 litres vegetable stock
- 1 Red chilli
The method
1
Finely slice the onion, garlic and chilli, and grate the ginger.
2
Heat the oil in a large pan and fry the onion until soft. Add in the spices (keeping half of the cumin seeds for later) and fry for one minute.
3
Add in the rice and lentils along with the stock. Bring to the boil, then cover and turn down the heat. Allow to simmer for approximately 25 minutes, stirring occasionally until you have a creamy consistency.
4
Add the tomatoes and spinach and cook for a further 5 minutes.
5
Heat the remaining oil in a pan and fry the leftover cumin seeds for around 1 minute. Serve the dal and spoon the cumin oil over the top and sprinkle the chilli, enjoy!
Recipe from BBC Good Food.
