Chickpea & roasted parsnip curry served on a plate with rice

Chickpea & roasted parsnip curry

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(8 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4

Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal517
  • fat30g
  • saturates16g
  • carbs41g
  • sugars12g
  • fibre15g
  • protein14g
  • salt0.5g
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Ingredients

  • 4 large parsnips, cut into batons (about 500g)
    Parsnip

    Parsnip

    par-snip

    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
    Onion

    Onion

    un-yun

    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 in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 limes, 1 juiced and 1 cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • yogurt, rice or naan bread, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  1. 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.

  2. 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.

  3. Top with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.

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Comments, questions and tips

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wendyblue
8th Jan, 2019
5.05
delicious - used 5tbsps of balti paste and added some spinach as i needed to use some up. ate it with chappattis. vegans and omnivores all enjoyed it.
bars
4th Jan, 2019
5.05
This is quick, simple and tasty if you have any left over parsnips from the Sunday roast. Worth doing extras just so you can cook this for meat free Monday! I used a pot of Pataks tandoori paste (jars lurk at the back of the fridge forgotten, so small individual pots are cost effective!) the lime juice works well with the coconut milk. Used organic chick peas. We both really enjoyed this
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