Given that the temperature outside is hovering around -4ºC (24ºF), food is all about keeping warm and feeling satiated rather than being light and cooling. I am being quite drawn to heavily aromatic (but not spicy) curries at the moment – great because they’re vegetarian, contain virtually no fat, are cheap to make and taste delicious. This curry is no exception. It is basically this recipe, but instead of using parsnips, I substituted them for cauliflower in the curry above and in subsequent curries have added spinach instead. I hardly ever stick to a recipe (usually because I don’t have the required ingredients or don’t particularly want them!) and thus a recipe is a winner in my household when I can chop and change it as required. This curry wasn’t overly spicy as I lack the genetic ability to eat very spicy foods, but it was gently warming. The lentils melt down to give you a thick, unctuous sauce and the whole dish is warm and filling.
Making flatbreads is so easy that I recommend everyone have a go. I use 50/50 wholewheat flour and plain, but you could use whatever you have to hand. To that, I add spices and seasoning – anything you like, really – and then yogurt to bind it into a slightly-sticky ball of dough. Break these off into balls and with your fingers open them out, to make a flat round. Heat a frying pan and add a little bit of oil (less than 1tsp). Once hot, put the flatbreads into the pan and press down with the back of a spatula. Flip and press again. Keep doing it until the flatbreads are coloured on both sides – eat whilst hot and enjoy!