57-59 Club Garden Rd, Sheffield, S11 8BU

This Meera Sodha recipe was published with post-Christmas in mind but really it’s a lovely (and so nutritious) weekend lunch at any time of the winter. And so flexible: pick out whatever root veg take your fancy from the box. Shredded kale instead of sprouts would be fine. And bear in mind that beetroot will make the whole thing pink!

Root vegetable pachadi

Season: SpringWinter

Ingredients

600g mixed root vegetables (parsnip, carrot, swede, beetroot, etc), julienned or grated.

200g brussels sprouts, shredded

2 tbsp rapeseed oil

1½ tsp black mustard seeds

1 tsp cumin seeds

3 garlic cloves, peeled and minced

2.5cm piece fresh ginger, peeled and grated

1½ finger chillies, finely sliced

10 fresh curry leaves

250g coconut yogurt, plus 50g extra to serve

50g desiccated coconut (10 tbsp)

1½ tsp fine sea salt

Chapatis and dal, to serve.

Method

Put the oil in a deep frying pan for which you have a lid and set over a medium heat. Once hot, add the mustard and cumin seeds, stir for a minute, then add the garlic, ginger, chilli and curry leaves, and cook, stirring, for two minutes more, until the garlic browns and the curry leaves crisp up.

Stir in the vegetables and a couple of tablespoons of cold water. Cover the pan and leave to cook for 5 minutes. Lift off the lid, stir in the coconut yoghurt, desiccated coconut and salt, then pop the lid back on and cook for another 5 minutes, or until the vegetables are tender but not soft.

Serve topped with a swirl of extra yogurt, with chapatis and dal alongside.

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