- 4 large parsnips, cut into batons (about 500g)
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 tbsp vegetable oil or sunflower oil
- 2 tsp cumin seeds
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- bunch coriander, leaves picked and stalks very finely chopped
- 3 tbsp curry paste (we used balti)
- 2 x 400g cans chickpeas, drained
- 400ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 limes, 1 juiced and 1 cut into wedges
The same shape, but smaller than…
- yogurt, rice or naan bread, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat oven to 200C/180C fan/gas 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and some seasoning. Roast for 25-30 mins until softened.
Heat the remaining oil in a pan. Cook the onion and coriander stalks for 15 mins, or until really soft and caramelising. Stir in the curry paste and cook for 1 min, then add the chickpeas and coconut milk. Simmer for 10 mins until the sauce reduces and clings to the chickpeas. Add the lime juice and season again to taste, if you like.
Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.