Root Vegetable Curry

Red Lentil and Coconut Dhal

Root Vegetable Curry

Root vegetables are full of prebiotic fibre and are good for our guts. Team this curry with cauliflower rice for a warming healthy bowl of comfort food. It is simple enough without the trimmings for a quick lunch, but with all the extras can be an ideal meal for friends.


  • 2 medium onions or 5 shallots, finely chopped
  • 2 garlic cloves, crushed
  • I tablespoon ghee or light olive oil
  • 1 teaspoon chilli flakes
  • 1 teaspoon cinnamon
  • 2 teaspoons curry powder (or 1 tablespoon of your favourite curry paste)
  • 2-3 sweet potatoes
  • 3 parsnips
  • 1 tin cherry tomatoes
  • 30g ground almonds
  • 1 x 400ml coconut oil
  • 150g frozen peas
  • 2 tablespoons coriander
  • Salt and pepper

Cauliflower Rice

  • 1 head cauliflower
  • 1 dessertspoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon turmeric
  • 1 small bag baby kale, optional

Yogurt Sauce

  • 250ml full fat plain yogurt
  • 1 garlic clove, crushed
  • 1 tablespoon grated ginger
  • ½ teaspoon turmeric
  • Salt and pepper

Spiced seeds

  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 1 teaspoon coconut oil
  • 1 teaspoon curry powder
  • Pinch sea salt


Root Vegetable Curry

  1. Heat the oil and sauté the onions on a medium heat for 5 minutes until they are glassy. Add the garlic, chilli, cinnamon and curry powder and cook, stirring for 1 minute.
  2. Add the chopped sweet potato and parsnips and stir to coat.
  3. Add the tinned cherry tomatoes and coconut milk, ground almonds and cook on a gentle heat for 30 minutes.
  4. Stir in the frozen peas and coriander and allow to warm through.

Cauliflower rice

  1. Heat oven to 170°C fan
  2. Pop the cauliflower florets into a wide bowled food processor, with the oil, turmeric and salt and pulse with the S-blade until it resembles rice (around 5 secs).
  3. Pour onto a baking sheet or into a large ceramic pot and cook for 15 minutes. Take care that the cauliflower doesn’t catch on the edges.
  4. If desired, stir fry some baby kale and throw over the cauliflower rice before serving.

 Yogurt Sauce

  1. Put all the ingredients in a glass Kilner jar or bowl and mix together.

 Spiced Seeds

  1. Melt the coconut oil in a flat based frying pan and add the seeds, curry powder and salt. Stir on a medium-high heat until the seeds start to crack and pop. Take care not to burn. Take off the heat and allow to cool.
Dominique Ludwig

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