Veg-Packed Curry with Garlic Naan | Recipes | M&S Recipe | M&S (2024)

Method

HIDE IMAGES

Step 1

Preheat oven to 200°C/180°C fan/gas 6 and line a large oven tray with greaseproof paper. Place the parsnips (750 g) onto the tray and sprinkle with 2tbps of the M&S mild roasted curry powder (10 g) and a good sprinkling of salt. Drizzle with 2tbsp of vegetable oil (30 mL) and mix well with your hands until evenly coated. Bake for 30 minutes or until the parsnips are tender and golden.

Step 2

Meanwhile pour the remaining vegetable oil (15 mL) into a large sauté pan. Place over a high heat and when the oil is hot, add the onion (1) and cook for 6-8 minutes or until beginning to caramelise.

Step 3

Add in the garlic (4 cloves) and cook for 2 minutes until fragrant. Lower the heat and the remaining M&S mild roasted curry powder (6 g) and stir to combine. Add in the red lentils (400 g) along with 1L of water and stir well.

Step 4

Increase the heat to medium-high and bring up to a simmer. Simmer gently for 15 minutes before adding the coconut milk (400 g) and cooking for another 5 minutes or until the lentils are tender.

Step 5

Remove the parsnips from the oven and add ¾ of them to the lentils. Add in the baby spinach (160 g) and stir until wilted. Season to taste with salt and pepper. Add the M&S garlic and coriander naans (1 pack) to the oven and cook according to pack instructions.

Step 6

For the chilli butter, melt the unsalted butter (50 g) in a small saucepan over a high heat. Once foaming, stir in the red chillies (2) and cook for 2 minutes and then remove the pan from the heat.

Step 7

Spoon the curry into bowls and top with the remaining roasted parsnip. Spoon over some chilli butter and serve with the garlic naans on the side.