Parsnips work so nicely on this wintry vegan curry, including flavour and texture. Serve with naans to take in the beautiful sauce
- Prep:15 minutes
- Prepare dinner:30 minutes
- 4 , lower into batons (about 500g)
- 2 tbsp or sunflower oil
- 2 tsp , chopped
- bunch , leaves picked and stalks very finely chopped
- 3 tbsp (we used balti)
- 2 x 400g cans , drained
- 400ml , 1 juiced and 1 lower into wedges
- yogurt, rice or naan bread, to serve
- STEP 1
Warmth oven to 200C/180C fan/gasoline 6. Put the parsnips in a roasting tin and toss with half the oil, the cumin and a few seasoning. Roast for 25-30 minutes till softened.
- STEP 2
Warmth the remaining oil in a pan. Prepare dinner the onion and coriander stalks for 15 minutes, or till actually comfortable and caramelising. Stir within the curry paste and cook dinner for 1 min, then add the chickpeas and coconut milk. Simmer for 10 minutes till the sauce reduces and clings to the chickpeas. Add the lime juice and season once more to style, in the event you like.
- STEP 3
High with the parsnips, coriander leaves and lime wedges and serve with yogurt, rice or naan bread.
