Parsnips, lentils, coconut milk - it's sweet and rich and yummy.

What goes in:

• 5 parnips

• 1 yellow potato

• 200g yellow lentils

• one can of coconut milk

• an onion

• coconut oil

• salt, pepper, curry powder

• some frozen spinach

• juice of half a lime

• originally also some chilli peppers

Here's how you make it:

• wash the parsnips and the potato and cut into small cubes

• peel and dice the onion

• heat cocnut oil in a pot and sauté the onion for a minute or two, stirring the entire time

• then add parsnips and potato, keep stirring

• wash lentils and add to the pot, stirr well and keep stirring for a bit, so the lentils can be fried a little, too

• then add water and teaspoon of salt, reduce heat, put lid on pot, and cook gently for about 12 - 15 minutes

• though you might also try cooking this in the coconut milk

• once cooked, drain remaining water, add coconut milk, season to taste with salt, pepper, curry powder, stir in frozen spinach, put lid back on

• let everything sit until the spinat has thawed

• stir well

• enjoy

You can also add sultanas to the dish or peanuts. Serves nicely with rice or naan and is also very nice on its own at the end of a workday.

It is a great, comforting, nourishing dish, with sweetness from the parsnips and coconut milk, and some gentle heat from the curry powder. The original dish adds chopped chilli peppers, so it can be made a little hot - or a lot. As you like it!

I added the spinach, to have something green in there, and to make it more nurturing for me. And maybe for you as well?

... hm, and as maybe a little sneak peek, here's the meal plan for the upcoming week:

1. stiry fry with tempeh (carrot, beetroot, sweet potato, red potatoe; passata; parsley)

2. oven-baked curry (carrot, red potatoes, beetroot, pumpkin; passata + coconut milk; curry!)

3. oven-baked broccoli in cheeze sauce

4. beetroot-brownie-cake with a mandarin-twist

😉