Here we are, then, in the middle of Lent. Perhaps you’re keeping your resolutions, or perhaps you’re finding it more difficult. However you’re getting on, here are a couple of simple tasty dishes that might make fasting a bit more bearable – or even enjoyable! They’re both very quick and easy to make, totally plant-based, and will warm you through on a cold winter’s day. Don’t worry if you’ve given up alcohol – it burns off in the cooking…
Creamy parsnip curry with lentils<strong></strong>
<strong>Parsnips</strong> and <strong>curry spices</strong> are a match made in heaven. This is an <em>easy 20-minute recipe</em>, perfect for a midweek meal, and as a bonus it freezes very well. There are a number of shortcut ingredients which speed it up: pre-cooked lentils, ready-chopped ginger and garlic and a shop-bought spice paste. But of course if you have more time you can absolutely use your own fresh or homemade versions of any of these.
2 parsnips
200g baby carrots
2 tablespoon rapeseed or sunflower oil
1 onion
1 teaspoon ready-chopped garlic/garlic purée
1 teaspoon ready-chopped ginger/ginger purée
1 handful fresh coriander/cilantro
2 tomatoes
2 tablespoon curry paste
400ml coconut milk
400g tin lentils (green or brown)
1 lemon
Peel and trim the parsnips and cut into finger-sized wedges. Trim the baby carrots and halve them. Heat the oil in a large casserole or deep frying pan, and gently fry the parsnips and carrots for 5 minutes until starting to turn brown at the edges.
Peel and slice the onion, and add to the pan along with the garlic and ginger. Cook for a further 2-3 minutes. Separate the coriander leaves from their stalks and set aside. Trim and finely chop the stalks and add to the pan. Roughly chop the tomatoes, and add to the pan along with all their liquid and seeds. Add the curry paste, stir and cook for 3-4 minutes. Season well with salt.
Drain and rinse the lentils and add to the pan along with the coconut milk. Simmer for 4-5 minutes until the sauce is thickened and the parsnips and carrots are cooked through. Roughly chop the coriander leaves and stir through the curry along with the lemon juice. Taste and adjust seasoning, then serve immediately with rice or naan bread and some green beans or broccoli.
You may need to adjust the consistency of your curry towards the end of cooking time. If it has become too thick, add a splash of water. If it is still very runny, turn up the heat and bubble for another few minutes. Taste and adjust the seasoning and spice levels as you go. You can add a little more spice paste or some chilli flakes if you want a bit more heat.
Chestnut mushroom Bourguignon
This is proper <strong>comfort food</strong>, perfect with mash and green beans. Juicy mushrooms in a rich red wine gravy – this bourguignon can also be on the table in 20 minutes or less.
2 tablespoon olive oil
4-5 small shallots (or 1 small onion)
10 baby carrots
1 teaspoon ready-chopped garlic or 1 clove garlic
250g chestnut mushrooms
100g button mushrooms
1½ tablespoon plain flour
200 ml red wine
150ml boiling water
1 teaspoon vegetable stock powder
1 tablespoon tomato purée
1 handful fresh parsley
<strong>Heat the oil in a large frying pan or casserole over a high heat. Peel the shallots and cut into halves or quarters, then add to the pan with the garlic. Trim and halve the carrots lengthways (or quarter them if they are large), and add to the pan.</strong><strong></strong>
<strong>Clean and cut the chestnut mushrooms into quarters, and clean the button mushrooms. Add to the pan and cook for 2 minutes. Stir the flour through the mushrooms, then add the red wine. Bring to a vigorous boil for a minute, then add the water, stock powder and tomato purée.</strong><strong></strong>
<strong>Cook over a medium to high heat until a thick, glossy sauce has formed and the mushrooms are just cooked through but not too soft. Taste and add salt and black pepper as necessary. Roughly chop the parsley and stir two thirds through the bourguignon, then plate up and sprinkle over the remaining parsley.</strong> <strong> </strong><strong></strong>
<em>Kate Ford writes The Veg Space: thevegspace.co.</em>
