Parsnip chick pea curry

Serves: 4 (scaled from 4)


1 bunch coriander
2 lime
1 onions
4 large parsnips
2 tsp cumin
3 tbsp curry paste
800 g cans chickpeas
400 ml coconut milk


Toss parsnips with oil cumin and seasoning. Roast 25 to 30 mins.

Saute onion and coriander stalks 15 mins. Add curry paste, cook 1 min. Add drained chickpeas and coconut milk, simmer 10 mins to reduce. Add lime juice and season.

Top with parsnips, coriander leaves and lime wedges.


Yoghurt, rice and or naan bread to serve. Can add paneer and aubergine.

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