Parsnip and Carrot Dhal

A recipe for you to make with your leftovers – Parsnip and Carrot Dhal ???? This delicious recipe was created by @browns.bakery.

Ready in as little as 20 minutes this curry is packed full of flavour and protein, and is a great way to use up the food in your fridge. Using our @whitworthsuk Indian Lentil Dhal pouch, simply add in your leftover veggies or meat, and serve with naan bread or a baked potato for a quick and easy family meal! This is great for a vegan or a meat-eater – it’s completely your choice!

5 mins

Basic

MAKES 2

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INGREDIENTS METHOD

500g parsnips, potatoes and carrots, thinly sliced
Olive oil, for roasting
1 onion, finely chopped
1 Protein By Nature Indian Lentil Dhal pouch
400g tin chopped tomatoes
For serving: Naan bread/ Yoghurt/ Coriander/ Baked potato

Preheat oven to 180 degrees. Drizzle olive oil over a baking sheet and spread over the parsnip, potatoes and carrots
Bake until golden and crispy (if veg is raw this should take approx. 25 mins if already cooked, approx. 10 minutes)
Meanwhile, in a large pan, fry the onion over medium heat until starting to soften. (If adding cooked meat, add this in now)
Add in the Lentil Dhal pouch and the chopped tomatoes. Turn down the heat to low.
Once the carrots and parsnips are crispy, remove them from the oven.
Transfer the Dhal to a serving dish and top with the crispy carrot and parsnip.
Serve with naan bread, yoghurt and coriander, or as a jacket potato topper!

Parsnip and Carrot Dhal

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Parsnip and Carrot Dhal

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