This is served best on a winters eve but its great all year round especially if you enjoy a little spicy touch.
INGREDIENTS • 30ml Vegetable oil
• 2.5ml Brown mustard seeds
• 5ml Cumin seeds • 2 Green chillies, deseeded and finely chopped
• 1 Bay leaf
• 2 Cloves
• 1 Small cinnamon stick • 2.5ml Ground turmeric
• 1 Large onion, chopped
• 2 Garlic cloves, finely chopped • 1 Parsnip, cut into chunks
• 200g Butternut squash, cut into chunks
• 200g Sweet potato, cut into chunks
• 5ml Paprika
• 5ml Ground coriander
• 1 Can of Tinned lentils or precooked lentils
• 2 Tomatoes, chopped
• Small bunch coriander, chopped
• 5ml Grated ginger
• 5ml Lemon juice
INSTRUCTIONS • Heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again. • Add, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. Then stir in the chopped coriander, ginger and lemon juice.
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Much Love,
Margaret Hirsch