There are fewer issues additional comforting than a warming bowl of dahl, filled with seasonal root greens. Melissa Hemsley’s wintertime curry is excellent for an end of the 7 days, one particular pot dish.
This is ideal to make at the stop of the weekend with any leftover root veg that did not make it into the Sunday roast. It will established you up properly for Monday’s meal – just reheat and major with the onions and yoghurt and both freeze the rest or appreciate later on in the week with dosa-fashion pancakes, in a wrap or with refreshing leaves and a crispy fried egg on top.
4 tbsp ghee or oil
5 huge parnsips
1 tbsp maple syrup
2 substantial onions, thinly sliced
4 garlic cloves, finely chopped
1 thumb of ginger , finely grated
400g break up purple lentils, rinsed
2 significant handfuls of clean coriander,
leaves & stems finely chopped separately
3 tbsp tomato purée
1 400ml tin of total unwanted fat coconut milk
200g leafy greens, like chard
leaves & stems finely chopped
Yoghurt, to provide (optional)
1.5 tsp floor turmeric
2 tbsp floor cumin
2 tbso ground coriander
2 tbsp black mustard seeds
A pinch of chilli flakes or powder
A large pinch of sea salt and black pepper
Pink Pickled Onions
2 big crimson onions, thinly sliced
Juice of 2 limes or 4 tbsp vinegar
A massive pinch of sea salt
2 tsp maple syrup (optional)
Preheat the oven to fan 220°C / Fuel mark 9 and soften 2 tbsp of the ghee or oil on a massive baking tray in the oven.
In the meantime, mix the spice blend in a little bowl and slice up three of the parsnips into about 18 wedges, say 5cm x 1.5cm, then toss the parsnip wedges in the oil on the tray with fifty percent of the spice combine. Pop in the oven for about 30 – 35 minutes, tossing midway via with the maple syrup, right until golden and going crispy on the edges.
In a huge pan, fry the onion in the remaining 2 tbsp of ghee around a medium warmth for 10 minutes, stirring occassionally, whilst you get on with all the things else.
Add the remaining 50 percent of the spice combine, plus the garlic and ginger and fry for 3 minutes.
Add the diced parsnip and lentils, the chopped coriander stems and the tomato purée and allow fry. Right after a moment, add the coconut milk, then fill up the tin 4 occasions with hot h2o* (1.6 litres) and pour in, stirring nicely. Pop the lid on, convey to the boil and right away turn down to a medium heat and permit simmer for 20 minutes. Stir a couple situations in the course of to make positive the lentils don’t adhere. Incorporate much more liquid if you imagine it requirements it or if you like your dahl soupier, like I do.
In the meantime, scrunch and therapeutic massage the pink onion in a bowl with the lime juice, salt and maple syrup, if applying, for 30 seconds, then leave to bathe in the salty lime juice.
At the time the lentils and parsnips in the pan are cooked, incorporate the chopped greens, pop the lid on so they steam for 3-5 minutes until eventually just tender, then flavor for seasoning. Serve up every bowl, topped with the roasted parsnips, coriander leaves, pink pickled onions and their juices and a dollop of yoghurt, if you like.
*Tip: If you have vegetable inventory, use it instead of hot water for more flavour.
EXTRACTED FROM Consume Green BY MELISSA HEMSLEY
(EBURY Press, £20)
Images by Philippa Langley