Spinach & Lentil Curry with Bombay Parsnips Recipe | Abel & Cole

Ingredients

• 2 onions
• 2 garlic cloves
• A thumb of ginger
• 1 chilli
• 1 sweet potato
• 2 tbsp olive oil
• Sea salt and freshly ground pepper
• 6 curry leaves (optional)
• 1 cinnamon stick
• 2 tbsp Bombay spice mix
• 150g dried red lentils
• 2 tbsp coconut cream
• 1 vegetable stock cube
• 400ml boiling water
• 500g parsnips
• 100g baby leaf spinach