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To serve

  1. Heat the oven to 200°C/180°C fan/gas mark 6.
  2. In a roasting tray, toss the parsnip with the garam masala. Drizzle with oil and toss everything together. Season and roast for 25-30 minutes until golden brown and tender.
  3. In a large saucepan, heat some oil over a medium heat. Add the onion and fry for 10-15 minutes until soft and lightly golden. Stir in the ginger, garlic and chilli and fry for another 1-2 minutes until fragrant.
  4. Stir in the lentils, stock and coconut milk. Bring to a boil, cover and reduce the heat slightly to medium-low. Cook for 20 minutes, stirring occasionally and topping up with a little more water if it’s all been absorbed. Simmer for 5-10 minutes until the lentils have broken down and the dhal has thickened.
  5. Stir in the roasted parsnips, peas, spinach and mango chutney. Season to taste.
  6. Serve with rice and warm naan bread.

Nutrition Facts

Per serving: 530kcals, 18.1g fat (9.7g saturated), 75.2g carbs, 13g sugars, 20.8g protein, 15.5g fibre, 0.94g sodium