Parsnip & Chickpea Curry
||10 mins, 30 mins cooking
Very nice veggie curry, using all the individual spices proves far, far better than any ready to go curry sauce.
3 parsnips, peeled and chopped into cubes
3 carrots, peeled and chopped into cubes
4 garlic cloves, peeled, crushed and roughly chopped
2 onions, diced
200g chick peas, cooked
1 tin tomatoes, chopped
½ tsp chilli flakes
1 tsp powdered ginger
1 tsp cumin seeds
2 tsp coriander
1 tsp turmeric
2 tsp mild curry powder
2 tsp garam masala
1 vegetable stock cube
Heat the pan with a little olive oil and sweat the onions for a few minutes.
Add the carrots, parsnips and garlic, and cook for 2-3 mins, stirring occasionally
Add all the spices and stock cube and mix in.
Add the tomatoes, rinse the tin and add a little extra water.
Let it simmer for 8-10 minutes.
Add the rinsed chick peas and cook for another 10-20 minutes until the carrot and parsnip are cooked through.
I tend to cook this recipe earlier in the day, and then heat it up as needed later in the day.
Very nice, and of course like most curries tastes even better again the next day when all the flavours have infused even more.
Serve with brown rice and garnish with either fresh natural yoghurt or a teaspoon of mango chutney.
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