Roast Roots, Red Lentil & Coconut Curry
Clock Image
Prep: 15
Cook: 40-50 mins
This is a fabulous way to make a curry using brilliant organic vegetables and Indian spices via Devon. And watercress is a wonder with more vit C than oranges. Cool.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
964 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • ½ a swede
  • 2 carrots
  • 1 parsnip
  • 1 leek
  • A bag of red lentils
  • A thumb of ginger
  • A thumb of turmeric
  • 2 tsp The Colonel's Spicy Chickpeas Mix
  • A tin of coconut milk
  • A bag of brown basmati rice
  • A bag of watercress
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml hot water
You'll need
  • Roasting tin
  • Sieve
  • Large pan with a lid
  • Measuring jug
  • Small pan with a lid
  • Salad spinner or kitchen paper
Step by step this way
  • 1.

    Heat your oven to 200ºC/Fan 180ºC/Gas 6. Peel half the swede, the carrots and parsnip. Chop the carrot and parsnip into bite-sized pieces. Dice the swede. Tip into a roasting tin. Drizzle with 1 tbsp oil. Season. Roast for 40-50 mins till tender and lightly charred.

  • 2.

    Rinse and trim the leek. Slice into rounds. Rinse the lentils under cold water. Peel the ginger and turmeric (see tip). Grate them both. Warm 1 tbsp olive oil in a large pan. Stir and fry the leek, ginger and turmeric together for 5 mins over a medium heat.

  • 3.

    Fill the kettle and boil it. Add 2 tsp of the chickpea spice mix to the pan with the leeks. Stir for 1 min. Add the lentils, coconut milk and 200ml hot water from the kettle. Bring to a simmer. Cover. Cook for 25-30 mins till thickened, stirring occasionally.

  • 4.

    Tip the rice into a small pan. Pour in 300ml hot kettle water. Add a pinch of salt. Cover and bring to the boil. Turn the heat down. Simmer for 20-25 mins till all the water has absorbed. Take off heat. Steam, lid on, for 2-4 mins till the rice is cooked.

  • 5.

    Rinse the watercress. Pop it into a salad spinner or pat dry with kitchen paper. Pick out any really large stalks.

  • 6.

    When the lentils are cooked, stir in the watercress to wilt it. Taste and add salt and pepper if you think it needs it.

  • 7.

    Divide the rice between 2 bowls. Fluff it up with a fork. Top with the lentil curry and the roasted roots.

  • Tip

    You are my sunshine
    We love fresh turmeric for the sunny hues it adds to our food. We don’t however love stains. Pop on a pair of rubber gloves when you’re grating it, and grate over a plate to save your surfaces.

This recipe is from
See this week's box