Parsnip Dal
Curry, Riverford, Cooked, Vegetarian
- Servings: 4
Source: Umami
Ingredients
- parsnips, peeled & chopped into small chunks
- cumin seeds
- coriander seeds
- garam masala
- fennel seeds
- fenugreek seeds
- black mustard seeds
- ground turmeric
- ground cinnamon
- onion, peeled & finely diced
- carrot, peeled & finely diced
- garlic cloves, grated
- thumb size piece of ginger, grated
- hot red chilli, finely chopped
- butter, or dairy-free alternative
- tomatoes, chopped
- light brown sugar
- x 400g tin puy lentils, drained
- x 400ml tin coconut milk
- desiccated coconut, to serve
- lime wedges, to serve