Parsnip, carrot and red lentil dal | Groobarb's Wild Farm

Ingredients

• 2 tbsp vegetable oil (or ghee, if you’re not catering for vegans)
• 1 large onion, finely sliced
• 3 parsnips, scrubbed
• 4 carrots, scrubbed
• 30g fresh ginger, grated
• 4 garlic cloves, crushed
• 200g red lentils, rinsed
• 400ml coconut milk
• 1 tsp turmeric
• 1 tsp garam masala
• 300g basmati rice
• 1 tbsp mustard seeds
• 12 curry leaves (ideally fresh)