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Chickpea & roasted parsnip curry | Daily Dine

Chickpea & roasted parsnip curry

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

dinnermain-coursesupperchickpeasgluten-free🥬vegan🥬vegetarian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Nutritional Information

Calories:517 kcal

Carbohydrate:41 g

Fat:30 g

Dietary Fiber:15 g

Protein:14 g

Saturated Fat:16 g

Sodium:0.5 mg

Sugar:12 g

Ingredients

4 large parsnips cut into batons (about 500g)

2 tbsp vegetable oil or sunflower oil

2 tsp cumin seeds

1 onion chopped

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

2 limes 1 juiced and 1 cut into wedges

yogurt rice or naan bread, to serve

Instructions

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