Curry Potatoes with Carrots and Parsnip

 

The size of the pieces in this recipe reminds me of the Boulan-Bathor dinner for the emperor in the ”Valerian and the City of a Thousand Planets” film, but the taste, I imagine, is much better.

The recipe is inspired from a BBC recipe that I found months ago over the internet.

Difficulty: easy.

Kitchen tools:

- cutting board;

- knife;

- teaspoon;

- tablespoon;

- scale;

- cast iron skillet (or any other oven proof pan);

- cooker;

- oven;

- oven gloves;

- garlic mincer;

- vegetable peeler;

- spatula.

Duration: 40 min.

Serves: 4.

You need:

- 3 large carrots (large dices);

- 2 roots of parsnip (large dices);

- 1000 g of potatoes (large dices);

- 1 large onion (chopped);

- 500 ml of water (or vegetable stock, but I ran out of it);

- 4 cloves of garlic (minced);

- 150 g of red lentils;

- 4 tablespoons of olive oil;

- 2 teaspoons of curry powder;

- 2 spring onions for decoration (chopped);

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Chop the onion and mice the garlic. Set aside.

4. Peel the parsnip and the carrots.

5. Place the skillet over the fire, pour the olive oil and let it get hot.

6. Dice the parsnip and the carrots.

7. Add the onion and the garlic to the skillet and allow them to get tender.

8. Add the vegetables and disturb their comfort from time to time, during a 8 minute period.

9. Meanwhile, peel the potatoes, wash them, and cut them into large dices.

10. Add them over the other vegetables and mix them.

11. Add the water and the 2 teaspoons of curry.

12. Season with salt and pepper.

13. Add the lentils as well and mix them together.

14. Cover them, bring to the boil, and then simmer for 20 min or until the carrots get soft.

15. Preheat the oven  4 / 180 C / 350 F.

16. Chop the spring onion.

17. Remove the lid and insert the skillet into the oven for 10 min.

16. Decorate it with the onion.

17. Enjoy!