This mild, fragrant curry is designed to be both satisfying and soothing. There’s no spice and no rice, just spoonful after spoonful of moreish goodness, with a creamy texture from the root vegetables. As an added bonus it’s also one-pot and super healthy!
Prep Time
30 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Peel the parsnips, carrots and potatoes
2
Chop the potatoes, parsnips and carrots into small pieces
Peel and finely chop (or grate) the garlic
Peel and finely chop the onion[s]
3
Boil a kettle
Add a large, wide-based pan (preferably non-stick) over a medium-low heat
Once hot, add the cashews and toast for 3 min until slightly darkened in colour then set the cashews aside
4
Return the pan to a high heat with 1-2 tbsp vegetable oil
Once hot, add the garlic and onion and cook for 2 min
5
Add the chopped vegetables to the pan
Cook for 4 min until the vegetables are starting to colour and caramelise
6
Add the curry powder and stir for 1 min until fragrant
7
Add 600ml [800ml]boiled water and the lentils
Crumble in the stock cube[s] and stir to dissolve
Cook for 15 min or until almost all the liquid has evaporated
Tip: If the vegetables are not cooked after 15 min, add a bit more water, stir and cook for a few more min
8
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