May 30, 2014


Since moving to the Gold Coast (QLD, Australia) to finish my Dietetic studies (and thus returning to the full-time student life... and super-dooper strict budgeting), I have haven't had the chance to get too creative with my cooking. But low (or no) funds doesn't have to = low/no flavour! In my frugality, I have managed to find a bunch of tasty vegan meals that I would continue to make and enjoy when my funds (hopefully) return when I go back to work.

One of my frugal favourites is this indian parsnip lentil curry - which is not only super tasty but also contains no added fat. If you are as passionate about parsnips as me then you will love this dhal!


1 cup of red lentils
1/2 medium brown onion, diced
1 large parsnip, diced or cut into 5cm batons
1 large carrot, diced or cut into 5 cm batons
2 cups of baby spinach
500mL of vegetable stock
1 tablespoon of garam masala
1 teaspoon of tumeric
1 teaspoon of chilli powder (you may want to use less if you have a super spicy powder/not a fan of super spicy dhal)
Salt and pepper, to taste

Heat a sauté over a medium heat. Add 1-2 teaspoons of the vegetable stock and sauté the onion until translucent. Add the garam masala, tumeric and chilli powder and cook for 1 minute until fragrant. Add the parsnip, carrot, lentils and vegetable stock and bring to a boil. Cover and reduce the heat to a simmer. Cook for 15 minutes, or until the parsnip and carrots are tender and the lentils have softened. Remove from the heat, stir through the baby spinach, season with salt and pepper, and serve with brown rice. Cheap, hearty and delicious!

Serves 4


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  2. This looks so good!!! :)

    - Shelby, From the Root