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.