- 2 tbsp curry paste
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g red lentils
- 1l hot vegetable stock
For the curry pinwheel rolls
- 500g pack bread mix
- 1 tbsp curry paste
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Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25 mins or until golden and cooked through.
Meanwhile, make the soup. Fry the curry paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.
Spicy parsnip soup with cumin bread for 4
Make up the bread mix as above. Mix 1 tbsp cumin with 1 tbsp vegetable oil and 1 tsp turmeric, then spread over the dough and cut and cook as above. Make the soup as above but replace the carrot with 3 parsnips, grated. Serve with a dollop of yogurt, if you like.