With storm season upon us there’s nothing better than hunkering down and enjoying a warming Winter dinner. This recipe is exactly that, and also takes advantage of the British root vegetables currently in season. This recipe serves 4 and is ideal for vegetarians (and vegans too if you use a dairy-free yoghurt alternative). All the ingredients can be sourced in our shop and we have also printed out recipes for your ease.
2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g local potatoes from Rectory Farm
4 carrots, thickly sliced
2 parsnips, thickly sliced
2 tbsp curry paste or powder (we sell curry powder from Hambledon Herbs)
1 litre/1¾ pints vegetable stock
100g Suma red lentils (available in our refill units!)
a small bunch of fresh coriander, roughly chopped
low-fat Tims Dairy yoghurt and naan bread, to serve
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the local potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
This recipe has been sourced from BBC GOOD FOOD, but adapted by us.