Indian-Influenced Chickpea and Parsnip Curry
My gloriously spicy parsnip and chickpea curry is loaded with Indian spices and more than a hint of chilli, it's also easy, vegan, and absolutely delicious!
Servings 2 Servings
Calories 689kcal
Ingredients
- 3 Small Parsnips 300-350g Total
- 1 Small-Medium Onion 100g
- 4 Garlic Cloves
- 30 g Ginger 1 Thumb-Sized Piece
- 2 Green Finger Chillies
- 1 Medium Tomato 125g
- 400 g Tin Chickpeas 14oz Tin
- 2 tablespoon Cooking Oil
- 125 ml Water ½ Cup
- 200 ml Tin Coconut Milk 1 Cup less 2 Tablespoons
- ½ tablespoon Dried Fenugreek Leaves
For the Spice Mix:
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Turmeric
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Amchoor
- ¼ teaspoon Ground Black Pepper
- ⅛ teaspoon Ground Cinnamon
- ½-¾ teaspoon Salt
Instructions
- Peel the parsnips, then cut off the root end, tidy up the pointed end, and then cut them in half vertically, or quarter them if you are using large parsnips.
- Cut the onion in half, then peel it and cut it into a 3-4mm (⅛") dice.
- Peel the garlic cloves and mash them into a paste with the side of a knife; adding a pinch of salt helps here.
- Peel and grate the ginger.
- Make a vertical cut in the green chilli peppers, keeping the stem whole so that they do not fall apart.
- Cut the tomato into 8 wedges.
- Drain the chickpeas and give them a rinse.
- Mix together all of the ingredients for the spice mix.
- Heat a 30cm or 12" frying pan over a high heat and when it's hot, add the cooking oil, followed by the parsnip (cut side down). Fry the parsnips in this oil for 7-10 minutes; you want them to get a little bit of colour, particularly on the cut side
- Add the onions and green chillies, reduce the heat to medium, and fry for 5 minutes until the onions start to become translucent.
- Add the tomatoes, garlic and ginger and cook for 60 seconds.
- Throw in the chickpeas and sprinkle over the spice mix, stir and cook for 30 seconds. Start with half of a teaspoon of salt and add more later if required.
- Pour in the water and the coconut milk and give everything a stir to combine, bring it to a boil, then reduce the heat to a simmer. Add a lid and cook for 15-20 minutes (or until the parsnips are tender).
- Crush the dried fenugreek leaves into the curry and stir, and serve with your favourite sides.
Video
Notes
This is a fiery curry, if you are chilli "averse" you can reduce the heat by cutting out the green chili peppers.
Nutrition
Serving: 1 | Calories: 689kcal | Carbohydrates: 97g | Protein: 18g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Sodium: 721mg | Fiber: 23g | Sugar: 31g
