Women
Lingerie & Nightwear
Lingerie
Socks and Tights
Vests & Thermals
Men
Accessories
Nightwear, Underwear & Socks
Body Fit
Kids
Home
New In
Furniture
Beauty
New In
Brands
Flowers & Plants
Flowers
Shop by Delivery
Gifts
Corporate Gifts
Food & Wine
Cakes & Sandwiches
Tom Kerridge
Offers
Top Brand Offers
M&S Bank
Personal Loans
Ways to Bank
Financial Support
United Kingdom United Kingdom (GB)
United Kingdom
Go to site
Find store Sparks
Free store collection
Free delivery when you spend £60
Free returns for online orders
Home / Recipe Inspiration / Recipes
Veg-packed curry with chilli butter and garlic naan

11 INGREDIENTS • 7 STEPS • 55MIN

Veg-packed curry with chilli butter and garlic naan

Recipe
3.6
38 ratings
Batch cooking during the winter months is the best way to make your food budget go further. This delicious veggie curry is perfect for warming up throughout the week and seasonal parsnips give loads of sweet, nutty flavour.
Love This Recipe?
Add to plan
logo
Veg-packed curry with chilli butter and garlic naan
Save
Batch cooking during the winter months is the best way to make your food budget go further. This delicious veggie curry is perfect for warming up throughout the week and seasonal parsnips give loads of sweet, nutty flavour.
author_avatar
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
us / metric
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)
M&S garlic and coriander naan
For the chilli butter
3 1/2 tbsp
M&S unsalted British butter
2
red chillies, deseeded, thinly sliced
Nutrition per serving
VIEW ALL
Calories
1096kcal
Fat
50.2 g
Saturates
34.7 g
Sugars
13.5 g
Salt
696.5 mg
Love This Recipe?
Add to plan
logo
Veg-packed curry with chilli butter and garlic naan
Save
author_avatar
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.
MethodHide images
step 1
Preheat oven to 200°C/180°C fan/gas 6 and line a large oven tray with greaseproof paper. Place the M&S Remarksable Value parsnips (750 g) onto the tray and sprinkle with 2tbps of the M&S mild roasted curry powder (2 tbsp) and a good sprinkling of salt. Drizzle with 2tbsp of vegetable oil (2 tbsp) 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 (1 tbsp) 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 M&S Remarksable Value garlic (4 cloves) and cook for 2 minutes until fragrant. Lower the heat and the remaining M&S mild roasted curry powder (1 tbsp) 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 naan (1 pack) to the oven and cook according to pack instructions.
step 6
For the chilli butter, melt the M&S unsalted British butter (3 1/2 tbsp) 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.
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.
Tags
Tom Kerridge
Dinner
Curry
Vegetarian
0 Saved
top