Roasted Curry Parsnips Recipes
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
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
CURRIED PARSNIP MASH
Give your mash a spicy kick with this comforting and alternative veggie side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Melt the butter in a large saucepan, add the parsnips and cook for 5 mins until they start to caramelise. Add the curry powder and honey, and cook for 2 mins.
- Add the milk, bring to the boil, cover with a lid and simmer for 15 mins or until the parsnips are very tender. Mash with a potato masher and season to taste.
Nutrition Facts : Calories 339 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 28 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
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