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Parsnip Recipe #2

Parsnip And Chickpea Curry

This is a great way to use winter root vegetables. Cooked slowly, they can develop a lovely sweet flavour, which works well as a curry.

Give this dish a go if your family is fed up with roast parsnip and parsnip soup - again!

Ingredients

Serves 4

2 medium parsnips
1 medium onion, peeled, halved and sliced
200g chick peas, cooked
4 cloves garlic, peeled and crushed
½ inch fresh ginger root, peeled and grated
1 fresh chilli, deseeded & chopped (or equivalent dried chillies)
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fenugreek seeds
1 tin tomatoes, chopped
Handful fresh coriander leaves, chopped

Method

Heat a large pan with no oil. Add the cumin, coriander and fenugreek seeds and cook for about 2 minutes, until they start to "pop" and "jump". Remove from the heat and crush in a pestle & mortar or grinder.
Heat the oil in the pan and gently sauté the onion, garlic, ginger and chilli until soft (about 10 minutes).
Add the ground seeds and cook for a further 2 minutes.
Scrub or peel and chop the parsnip into ½ inch cubes. Add to the pan and stir well to coat. Cover and sauté for 5 minutes.
Add the tomatoes and chick peas, stir well. Cover and simmer gently for 20 minutes, until the parsnip is tender.
Remove from the heat and stir in the coriander leaves.

Serve with brown rice and a garnish of fresh natural yoghurt (optional). Keeps well in the fridge for a couple of days - in fact, the flavours improve on keeping.

Time From Cupboard-To-Table

50-60 minutes .

Notes & Variations on Parsnip And Chickpea Curry

Experiment with other root vegetables. Maybe you've got some spare swede or turnip??? Or a few carrots?

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Ratings & Reviews

Rating	Comments
8/10	Great veggie curry but just missed something. I added a heaped tsp of garam masala and it made all the difference, gave it that extra something it was missing. went from 8/10 to 10/10

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