Sweet root vegetables give a twist on coconut dal in this simple vegan supper. Parsnips and carrots are cooked with lentils and coconut milk and flavoured with ginger, garlic, turmeric and garam masala. Adding thin slivers of parsnips and carrot to the tarka provides a crisp topping to the bowl, served with fluffy white rice. Check out our coconut dhal with chapatis, too.