Parsnip & Red Lentil Curry

Cooking time
Serves2 people
Vegetarians Gluten-free diets
Parsnip & Red Lentil Curry

A rich, mildly spiced lentil curry. Serve it with topped with seasonal roast carrots and parsnips. Along with cooling, creamy yogurt. And crunchy coconut flakes.

1 rating


  • 150g red lentils
  • 300g parsnips
  • 2 carrots
  • 2 garlic cloves
  • A thumb of ginger
  • A thumb of turmeric
  • 1 lemon
  • A handful of coriander
  • 1 tbsp korma spice blend
  • 200g baby leaf spinach
  • 150g Greek style yogurt
  • 15g coconut flakes

Prep: 15 mins | Cook: 30 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Tip the dried red lentils into a bowl and cover them with cold water. Set aside to soak.
2. Trim and peel the parsnips and carrots. Chop them into finger-length batons, around 1cm thick. Spread the veg out onto a baking tray. Drizzle with ½ tbsp oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the veg are tender and caramelised.
3. While the veg roast, peel and grate the garlic, ginger and turmeric (turmeric has a golden touch, so grate it onto a plate or glass board, and wear gloves and an apron to avoid stains). Finely grate the zest from the lemon. Finely chop the coriander stalks, setting the leaves aside for later. Drain the lentils.
4. Fill and boil your kettle. Warm ½ tbsp oil in a medium-sized pan and add the garlic, ginger, turmeric, lemon zest and coriander stalks. Cook and stir for 30 secs to flavour the oil.
5. Tip in the lentils. Add the korma spice blend and cook and stir for 1 min till the pan smells aromatic. Pour in 600ml hot water from your kettle. Stir well, then pop a lid on the pan and bring to the boil. Once it's boiling, turn the heat down and pop on a lid. Simmer, stirring now and then, for 20 mins till the lentils are thick and tender. It should still be fairly soupy, so if it looks like it’s drying out, turn the heat down and add a splash more water.
6. When the lentils are tender, add the spinach to the pan, pop the lid back on and warm for 2-3 mins till the spinach has wilted. Stir through the lentils.
7. Taste the lentil curry and add a squeeze of lemon juice or a pinch of salt and pepper, if you think it needs it. Ladle the lentil curry into warm bowls and top with the roasted parsnips and carrots, the yogurt and the coconut flakes. Garnish with the coriander leaves and serve with lemon wedges on the side for squeezing.
8. Love Your Leftovers
The curry will keep for up to 3 days in the fridge in airtight tubs. Divide the veg and lentils between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.
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