Batch cooking during the winter months is the best way to make your food budget go further. This delicious veggie curry recipe is perfect for warming up throughout the week and seasonal parsnips give loads of sweet, nutty flavour.
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
55MIN
Total time
Ingredients
Servings
4
750 g
M&S Remarksable Value parsnips, peeled
cut into thick rounds
3 tbsp
M&S mild roasted curry powder
3 tbsp
vegetable oil
1
onion, finely chopped
4 cloves
M&S Remarksable Value garlic, finely chopped
400 g
red lentils, rinsed
400 g
coconut milk
160 g
baby spinach
1 pack
(220 g)
(220 g)
M&S garlic and coriander naan
For the chilli butter
50 g
M&S Remarksable Value unsalted British butter
2
red chillies, deseeded, thinly sliced
Nutrition per serving
Calories
1096kcal
Fat
50.2 g
Saturates
34.7 g
Sugars
13.5 g
Salt
696.5 mg
