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Vadouvan dhal with roasted baby carrots and parsnips

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Ingredients

Adjust Servings:
200g baby carrots, peeled and halved
2 parsnips, peeled and cut into small spears
1 red onion, halved and peel on
1 tbsp vegetable oil
1 tsp maple syrup
2 baby shallots, peeled and finely chopped
2 garlic cloves, crushed
2cm piece fresh root ginger, peeled and finely chopped
1 small red chilli, deseeded and finely chopped, plus a few slices for garnish
8 dried curry leaves
2 tbsp tomato purée (double concentrate)
1 tbsp vadouvan spice blend
200g red-split lentils
200ml lighter coconut milk
600ml hot stock, made up with 1 vegetable or yeast-free stock cube
TO SERVE
Small handful of fresh coriander, leaves picked

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Vadouvan dhal with roasted baby carrots and parsnips

This warming, comforting bowl of dahl heroes root vegetables and takes inspiration from a Vadouvan curry, which is a French spin on an Indian curry. It's sweeter and milder than most curries which means it doesn't overpower the earthiness of the baby carrots or parsnips.

Features:
  • Spicy
  • Vegan
Cuisine:
  • 60+ Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Add the baby carrots, parsnip spears and red onion halves to a deep roasting tray and toss in half the vegetable oil. Season with salt and pepper and spread out in an even layer. Roast in a preheated oven at 200C for 35-40 minutes until tender and nicely caramelised. Break the onion into petals and transfer to a plate.

  2. Drizzle the carrots and parsnips with maple syrup and return the tray to the oven for 5 minutes. Keep warm with the red onion petals while you make the dhal.

  3. Heat the remaining vegetable oil in a saucepan. Toss in the shallots and sauté for 5 minutes until starting to colour, adding a splash of water to stop them from sticking if necessary.

  4. Add the garlic, ginger and red chilli and stir-fry for 2 minutes. Stir in the curry leaves, tomato purée and vadouvan spice blend for 1 minute more.

  5. Tip in the red-split lentils, coconut milk and vegetable stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.

  6. Add the roasted carrots, parsnip and red onion petals and season to taste. Cook the dhal for 5 minutes more or until the lentils are soft and the consistency is thick and creamy.

  7. To serve, divide the dhal between bowls and garnish with coriander leaves and red chilli slices, if desired.

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