Ingredients

• 500g parsnips, peeled & chopped into small chunks
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp garam masala
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 onion, peeled & finely diced
• 1 carrot, peeled & finely diced
• 4 garlic cloves, grated
• thumb size piece of ginger, grated
• 1 hot red chilli, finely chopped
• 1 tin whole tomatoes
• 1 x 400g tin puy lentils, drained
• 1 x 400ml tin coconut milk
• desiccated coconut, to serve
• lime wedges, to serve

Method

• Heat some oil in a large pan and fry the diced onion for 2-3 minutes before adding the diced parsnip and cook for a further 10 minutes until browned and softened.
• Add the carrot along with the garlic, ginger, chilli and spices to the pan and stir for a couple of mins. Next, add the tomatoes, lentils, coconut milk and simmer for 30 minutes.
• Serve topped with a little desiccated coconut and lime wedges. Naan bread are the perfect accompaniment.