Chick­pea & roasted parsnip curry

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SERVES 4 PREP 15 mins COOK 30 mins EASY V G 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

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.

GOOD TO KNOW ve­gan • fo­late • fi­bre • iron • 2 of 5-a-day • gluten free

PER SERV­ING 517 kcals • fat 30g • sat­u­rates 16g • carbs 41g • sug­ars 12g • fi­bre 15g • pro­tein 14g • salt 0.5g

£1.23 per serv­ing

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