A winter menu
A big veggie meal packed full of spices and beautiful flavours, this winter menu is Lee’s Indian twist on the classic roast dinner. It takes a little time to put together, but then that’s what Sundays are for. It’s perfect winter weekend comfort food.
- Dhansak with Fried Halloumi
- Roast Leeks
- Mushroom Bhajee
- Kashmiri Roasts
- Pickled Onions
Our Dhansak pack makes a great centrepiece for this menu, especially when it’s got plenty of sauce (nobody wants a dry roast)! To get a thinner sauce, just add 3 chopped carrots at the beginning along with the lentils, instead of the other vegetables suggested on the pack. So that the carrot retains its crunch, you can also try just using red lentils instead of mixed, as this will speed up the cooking time (this should only take about 10 - 15 minutes). Break 1 pack of halloumi into pieces and fry it in a little oil to crisp it up. Add the halloumi and a bag of spinach to the Dhansak sauce, then cook for a few minutes until the spinach has wilted. Garnish with a handful of hazelnuts and enjoy!
Add a splash of green to your plate with these really simple and super tasty leeks. Cut the leeks down the middle length ways, then sprinkle them with a bit of salt and a pinch of pul biber chilli flakes. Roast in the oven at 180C for about 20 minutes. Easy peasy!
Grab yourself a Mushroom Bhajee pack, but instead of using tomato puree, try roasting a large red pepper in the oven until soft, blitzing it into a paste and using this to coat your mushrooms. The pepper adds a hint of sweetness which works well with the earthy mushrooms.
Jazz up your root veg with our Kashmiri Roasts pack! Simply par boil large chunks of potato and parsnips, drain them well and lightly shake them around the pan to slightly bash the edges (this helps create some delicious crispy bits). Cover them with the Kashmiri Roast spices and cook on a tray in the oven for 35 to 40 minutes at 180C, until fully cooked through and browned on the outside.
Thinly slice a small red onion, add a pinch of salt and sugar and a splash of white wine vinegar, mix together and leave to rest for an hour. These pickled onions give a fresh tangy element to cut through the richness of your roast, making them a great garnish to finish off your dinner.