PARSNIP DHAL WITH CHILLI GARLIC CRISPY KALE

INGREDIENTS

600g parsnips, cut into chunks
1 tsp black onion seeds
1 tsp cumin seeds
4 tbsp oil
1 onion, finely chopped
4 tbsp curry paste*
175g red lentils
600ml water
Tomato quartered

For the crispy kale:

400g kale
½ tsp chilli flakes
1 garlic clove, finely sliced

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Place the parsnips in a roasting tin along with the spices and 1 tbsp oil. Season well and roast for 40 minutes, stirring occasionally until tender.

2. Meanwhile, remove any tough stalks from the kale and shred. Place on a baking sheet, drizzle with 1 tbsp oil, season and scatter over the chilli and garlic. Bake for 10 minutes until crisp, stirring frequently and taking care to not allow it to burn. Set to one side.

3. Heat the remaining oil in a large saucepan, add the onion and cook for 15 minutes until softened and golden. Stir in the curry paste – check out our website for my ultimate curry paste recipe* – and cook for 2-3 minutes until bubbling and aromatic. Stir in the lentils, tomato and water, bring to the boil and simmer for 10 minutes. Stir in the parsnips and continue to cook for another 10 minutes. Season to taste.

4. To serve, spoon over a bed of hot rice and top with the crispy kale. Perfect with poppadoms, onion and cucumber salad, yoghurt and your favourite chutneys.